Sandwich & Food To Go News - Issue 174

Sandwich food to go news INTERNATIONAL

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ISSUE 174 MARCH 2018

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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

NEWS Page 5 - Sandwich chain EAT is understood to be looking at store closures as it explores ways to shore up the business in the face of high street pressures.

Page 18 - The Bread Oven is a remarkable rapid-service, baguettebased operation in the Students Union at Warwick University. Conceived and run by Catering Manager Alexis Sinclair, it’s a slick business, dealing with large numbers of hungry students who obviously love the notion of ‘building their own’ baguettes. Simon Ambrose spoke to her after grappling with one of their very well-filled New Yorker options.

Page 7 - North Yorkshire sandwich manufacturer CK Foods had to be closed for three days after a rat infestation at its Bedale base.

Page 8 - Pret A Manger has opened its first Scandinavian shops in partnership with HMSHost International. The first shop (opened on 7th February) is located in the main Terminal 2 checkin area, with a seating area for 160 customers. A second shop by the Metro station in Terminal 3 opened on 8th February.

RESEARCH Page 12 - One-third (31%) of consumers would eat out more if healthier options were more readily available, according to new research into the out-of-home

SUBSCRIPTIONS t: 01291 636335 membership@sandwich.org.uk

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Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB market unveiled by IGD. Interest in healthy eating is on the rise and so is eating out.

PROFILE Page 14 - Partnerships are really taking off at the moment and healthy food to go operator Crussh has been one of the most active. Shane Kavanagh, CEO, explains how it was done.

In association with The British Sandwich Association.

PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests

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NEWS

Sandwich industry is now worth £5.6billion a year THE British sandwich industry is now worth £5.6bn a year, according to Kantar Worldpanel data, with total Out of Home spending including retailers, plus food service outlets like Greggs and Subway.

In retail specifically (supermarkets, convenience stores, independent retailers etc.), the sandwich is in growth both in value (2.8%) and volume (4.2%), and is bought by 54.4% of the UK population.

It is the most popular ‘quick meals’ category, showing that the British public simply can’t get enough of a good old bread-and-filling combo for on-the-go munching.

Sandwiches are also being purchased for more occasions. Shoppers are now buying packaged sandwiches over 18 times a year, spending an average of £43.77 in total – helping make this a £1.2bn category. Tolga Necar, Analyst at Kantar Worldpanel, comments: ‘Sandwich growth is particularly impressive in the context of carriedout lunches (think lunch boxes for

adults), which have seen growth of 87m occasions since the start of 2015, as consumers look to manage both cost and health by preparing lunch at home.’

Of the various fillings on offer, just five make up 75.7% of the UK’s sandwich purchases: chicken, cheese, bacon, egg and ham. Despite innovation in the category, these more traditional fillings are also seeing the strongest

Boparan steps down to become 2 Sisters President RANJIT Singh Boparan, co-founder and CEO of 2 Sisters, has stepped down to become president of Boparan Holdings Limited (BHL), the parent company of 2 Sisters Food Group.

This follows a couple of difficult months for the company following allegations of health and safety breaches at the company’s West Bromwich plant. The group includes sandwich manufacturers Solway Foods and Gunstones Bakery.

A process has been put in place to find a new CEO for 2 Sisters Food Group, considering external and internal candidates.

Martyn Fletcher in his capacity as COO, reporting to the board, will be responsible for the operations of the business until a formal appointment has been made.

Boparan commented: “I am fully committed to building a better, more transparent business, modernising our company and simplifying our operations.

“I want to take a broader industry leadership role and concentrate more on the issues and challenges that affect not only our business, but also the food sector in general such as Brexit, social responsibility and sustainability.”

Charles Allen, chairman of BHL said: “Ranjit has spent 25 years of his life building a world class food business.

“He has been a catalyst for change within the food industry, by challenging the norm and providing our customers and consumers with great service, great quality food, and great prices.”

4 March 2018 SANDWICH & FOOD TO GO NEWS

growth, with 13.2% more chicken sandwich sales in 2017 over 2016, for example.

Necar notes: ‘Within the retail environment, sandwiches are a relatively high value category. This is important because they can therefore support higher value transactions for retailers, whilst also representing a very affordable option for consumers – at just over £2 on average. It is the Full Price strategy that is driving growth – 85% of packs are bought at full price; but importantly this is at declining prices.’

The Kantar Worldpanel research also shows that, although ‘enjoyment’ and ‘taste’ remain the number one drivers of product choice, in the Out of Home market, the convenience of something being ‘quick’ is the fastest growing consumer need.

“We are all living increasingly busy lives but the dependable, affordable and convenient sandwich is ever-present and well placed to thrive,” it says. http://www.kantarworldpanel.com

Freshcut Foods management buyout FOOD to go industry supplier Freshcut Foods, which provides manufacturers and service operators across the UK, has been acquired in a management buyout, backed by investment firm Perwyn.

Freshcut employs a workforce of 250 across two manufacturing sites in the city and has been bought from its owner managers Adam Clarke and Peter Clee.

The buyout was led by chief executive David Bondi and the incumbent management team, with Perwyn now set to support the company’s growth, driven by “deeper penetration of its customers’ supply chain” and attractive underlying demand trends towards a healthier, vegetable-rich diet.

NEWS

EAT considers store closures SANDWICH chain EAT is understood to be looking at store closures as it explores ways to shore up the business in the face of high street pressures.

The group has drafted in professional services firm KPMG to help with a possible restructuring, with a Company Voluntary Arrangement (CVA) reported to be among the options.

A CVA allows firms to take the pressure off their finances by closing loss-making outlets and securing discounts on rental costs.

It was recently used by burger chain Byron to push through around 20 store closures, leading to hundreds of job losses.

EAT is majority-owned by private equity firm Lyceum Capital, which took control of the business in 2011. Since then, it has changed its management team several times, with co-founder Niall MacArthur handing the reins to Adrian Johnson, who was recruited from Whitbreadowned Costa Coffee in 2013. Andrew Walker, the current chief executive, joined in 2016.

Competition from Pret A Manger, food delivery services and rival chains such as Itsu and Leon are reported to have all dented EAT’s growth plans, although it continues to be profitable.

Accounts for the year to June 2017

show 5% growth in like-for-like sales, with Ebitda up 19% to £4.3m. The previous year’s numbers revealed shareholders had agreed to write off £94.5m in loan notes as part of a debt-for-equity swap.

It comes as the high street dining sector has been forced to stomach mounting cost pressures driven by the National Living Wage, the apprenticeship levy, inflation’s squeeze on consumer spending and higher import costs linked to the Brexit-hit pound.

If Andrew Walker, EAT’s new MD was aware of the closure possibilities, he certainly didn’t give much away at his lunch! show address in September, other than a passing reference to regrouping before the company could start expanding again. But he did give some pointers to some of the directions the company is taking now.

Firstly, partnerships with companies such as TRG at Gatwick Airport and Compass in Debenhams have proved to be one way of moving forward and the company is hoping to work with them in hospitals and universities.

EAT also plans to try and make existing stores in London more profitable. He said: “It’s no secret that Pret stores in London are busier than EAT stores and that’s something we need to change round. We don’t

measure productivity as closely we would like to and we’re just starting that. We obviously measure spend per transaction and the time of each transaction: at the moment we probably take two minutes to make a cup of coffee when we should take one and we’re working on that.

There’s a huge opportunity to expand in London, but it’s not for us today.”

Coffee in fact will be an area of major focus.

“The market is pretty tough: there are more and more competitors fighting for the same sites, paying increased rent and rates and most importantly fighting for the same labour pool because of Brexit.

“Where will we be in three year’s time? Our bottom line will look better and we will be growing again. We will be growing at a rate of 10- 15 sites a year, but we have just got to re-group first.”

Jamie’s Italian, the restaurant chain founded by celebrity chef Jamie Oliver, announced recently that it was seeking a CVA to help put the company on firmer financial ground.

Toys R Us UK successfully staved off the threat of administration in December when creditors backed its CVA plans, which triggered the loss of 800 jobs and the closure of 26 lossmaking stores.

www.sandwich.org.uk March 2018 5

HELP US TO

HELP YOU

The British Sandwich and Food To Go Association aims to ensure the best market conditions for our industry.

From lobbying Government to organising British Sandwich Week, we aim to provide the best environment for you to trade in, plus a wide range of benefits.

This all comes with membership: Facing the Brexit staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free!

Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them.

KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time.

Assured Guidance – Members following our Assured Advice are protected from enforcement challenges.

Free Advice – From legal to technical advice, our members have free access to experts.

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates.

Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members with advice on everything from business rates to raising finance.

Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card.

London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

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NEWS

Rat infestation closes Yorkshire sandwich manufacturer for three days NORTH Yorkshire sandwich manufacturer CK Foods had to be closed for three days after a rat infestation at its Bedale base.

CK Foods - trading as Country Kitchens - was ordered to close part of the factory over serious concerns for public health after evidence of a rat infestation was found by Hambleton District Council officers.

After a visit to the premises by the council’s Environmental Health Officer, part of the production unit was shut down on 12 February.

The affected part of the production unit remained closed until Thursday 15 February when officers were satisfied there was no longer a risk to public health.

An investigation into the reasons for the poor conditions in the premises will now be carried out.

CK Foods owner, Mr Derek Coulson, did not appeal against the council’s enforcement decision.

According to a report in the Northern Echo, Northallerton Magistrates agreed with the council’s

decision two days later (14 February) and granted them a Court Order to keep the business closed until officers were satisfied conditions in the premises no longer present a health risk.

The council described conditions in the premises as being an imminent risk of injury to the health of the customers.

Paul Staines, Director of Leisure and Environment said: “Officers used emergency powers to deal with a food business in Hambleton that was operating far below the legal standard.

“Food produced in dirty premises, or those with pest activity in them, pose serious risks to the safety of the food being produced there. Pest activity in food businesses is unacceptable and can lead to food poisoning.

“Where officers find that standards in food businesses pose serious risks to the health of consumers, they are authorised to take action.

This includes powers to stop businesses from trading.”

Source: The Northern Echo

some of our display stands for cafes and bakeries

New branch for Bristol’s Sandwich Sandwich

BRISTOL sandwich bar Sandwich Sandwich has opened a new branch in the city’s Clifton district.

It already has branches in Baldwin Street and Temple Way, but it closed its branch at the top of Park Street in September last year.

The shop sells fresh sandwiches, salads, flatbreads and jacket potatoes. Filling choices include combinations such as spinach, pesto, chicken and salami, or customers can create their own meal from their selection counter.

Call 0800 688 9085

or visit us at www.dwdisplay.co.uk www.sandwich.org.uk March 2018 7

NEWS ABOKADO SET FOR GROWTH WITH NEW OPS DIRECTOR LONDON healthy eating chain Abokado is gearing up for growth as it appoints a new Operations Director and Operations Manager and promises further senior hires in 2018.

Kara Alderin, former Head of Operations at London’s independent pub operator Fuller’s, is the company’s new Operations Director. She replaces Richard Zivkovic who, following three years with Abokado, is leaving to pursue other interests.

The company has also recently appointed Stuart Macnab-Grieve, formerly of Wildwood Restaurants, as an Operations Manager and has invested further within the operations function by creating two new roles including a Brand Standards Executive.

Abokado CEO Mark Lilley said: “I’m really excited to welcome Kara into the Abokado family. She has a wealth of relevant experience from her time at Fuller’s, where I know she was extremely highly regarded. Kara believes passionately in our vision and values and I’m sure will add enormously to our business. She heads up an operations team which has seen considerable investment over the past few months, which is already translating to an improved customer experience and positive sales momentum.

“I’d like to take this opportunity to thank Richard for his contribution to Abokado over the past three years. The Board and management team wish him every success for the future. Further senior hires are planned for 2018, as we look to take advantage of a weak trading and property environment and gear up for growth.”

Pret A Manger opens first Scandinavian shops PRET A Manger has opened its first Scandinavian shops in partnership with HMSHost International.

The first shop (opened on 7th February) is located in the main Terminal 2 check-in area, with a seating area for 160 customers. A second shop by the Metro station in Terminal 3 opened on 8th February.

Michael Haley, Director of Partnerships at Pret, said, “Finding a quick, fresh and nutritious meal while travelling can often be difficult, and we’re pleased we can now play a part in making it even easier for passengers travelling through Copenhagen Airport. Opening for the first time in Scandinavia is an exciting move for us and it gives us a great opportunity to introduce delicious Danish bacon into some of our recipes for the first time.”

Walter Seib, CEO of HMSHost International said, “We are excited to start this important partnership with Pret A Manger. Pret is known for its

8 March 2018 SANDWICH & FOOD TO GO NEWS

responsible approach to doing business and its focus on local communities. We share a similar vision, as we are focused on sustainability, food quality, freshness and innovation.”

Lise Ryevad, Director of Airport Sales at Copenhagen Airport A/S, said, “As the Nordic hub, we at Copenhagen Airport aim to provide our passengers with exceptional, authentic culinary experiences, both through international icons and local brands. It therefore gives us great pride to welcome Scandinavia’s first Pret A Manger shops to Copenhagen Airport. With an internationally recognised brand such as Pret, we are able to offer yet another unique experience to our guests, whether they’re passing through the airport as passengers or here to pick up family, friends or business associates.”

The shops are operated by HMSHost International. The two openings have created more than 55 new jobs.

NEWS

First ever study into the carbon footprint of sandwiches UNIVERSITY of Manchester researchers have carried out what they say is the first ever study into the carbon footprint of sandwiches, for both ready-made and homemade products.

More than 40 different sandwich recipes were studied, with researchers taking the whole life-cycle of the sandwich into account from farming the raw ingredients to packaging and transportation to refrigeration and food waste.

The biggest carbon footprint, it says, belonged to the ready-made All Day Breakfast. Including egg, sausage and bacon, the sandwich generated 1,441g of CO2 equivalent.

Samples were taken from a range of supermarkets where “the recipes were quite similar,” according to Adisa Azapagic, the paper’s author.

The annual consumption of sandwiches has the same impact on the environment

as 8.6 million cars, the report claims.

Some of the “worst culprits”, all over 1000g of CO2 equivalent each, were roast chicken and bacon (1,029g), ham and salad (1,119.1g), and cheese and tomato (1,067.3g). Prawn and mayonnaise produced 1,254.7g of CO2.

The report finds that sandwiches containing meat products have the largest carbon footprint.

The study concludes by suggesting we should leave out certain ingredients from

our sandwiches such as meat, cheese, and tomato, particularly tomatoes.

Adisa explains: “The results indicate that the largest contributor to the carbon footprint of a sandwich is the agricultural production and processing of ingredients.

Tomatoes in this country are grown in greenhouses which are heated. Burning fossil fuels to generate the heat produces GHG (Greenhouse gasses) emissions, which then contribute to a high carbon footprint of tomatoes.

“For meat products, the

carbon footprint is higher because of the greenhouse gas emissions associated with their rearing, which includes the emissions to produce the feed and to process the meat.”

The study found the biggest chance of reducing the sandwich’s carbon footprint further was eliminating postconsumer waste (though the study also notes how difficult this change in “consumer behaviour” would be).

Adisa said: “Given that sandwiches are a staple of the British diet as well as their significant market share in the food sector, it is important to understand the contribution from this sector to the emissions of greenhouse gases.

“For example, consuming 11.5bn sandwiches annually in the UK generates, on average, 9.5m tonnes of CO2, equivalent to the annual use of 8.6m cars.”

Source: BBC

MCA launches new food-to-go market report MCA launched a new food-to-go market report at its recent successful Food-To-Go Conference.

It says the food-to-go market is under pressure from faltering consumer demand and intense competition, thus impacting visit frequency and restricting scope to capture higher transaction values.

But the food-to-go segment is set to outpace the 1.5% growth forecast for the total eating out market, with MCA believing that the most innovative operators will gain market share by addressing food-to-go consumers’ needs for speed of service, healthier products and affordable sustainability.

The MCA UK food-to-go market

report 2018 delivers insight into how operators and their suppliers can capture their share of the 2.8% growth forecast for 2018. It provides in- depth analysis of the present state of the food- to-go market, evolving consumer behaviour, growth drivers and the future outlook up to 2021.

Findings include: • MCA predicts the FTG market will grow by 2.8% in 2018 to a value of £20.7bn, outpacing the 1.5% growth forecast for the total eating out market.

• Tesco has the largest share of the market, having seen 0.2% growth in market share from December 2016 to December 2017.

• Greggs’ market share has seen the

10 March 2018 SANDWICH & FOOD TO GO NEWS

largest increase at 0.3%, giving a market share of 3.4%.

• Despite inflation, average spend per FTG visit is down year-on-year for three of the four day-parts.

Only average breakfast spend has increased, up 1% to £4.31.

• Lunch has grown share of total FTG occasions, up from 21.8% to 23.5%. Snacking, while still significantly bigger than any other FTG day-part, has lost share, down to 55.5% from 56.1% in 2016 • The food-to-go market is under pressure from faltering consumer demand and intense competition, thus impacting visit frequency and restricting scope to capture higher transaction values.

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RESEARCH

It’s time to reposition the language of health, says new IGD research New IGD research shows there are clear business opportunities emerging for healthier options in the out-of-home-market, including food to go

O

ne-third (31%) of consumers would eat out more if healthier options were more readily available, according to new research into the out-of-home market unveiled

by IGD. Interest in healthy eating is on the rise and so is eating out.

IGD’s research – the first of its kind into this sector – explores the links between these trends and the opportunities presented for food and drink companies.

With over two-thirds (67%) of consumers eating out at least once a week, according to IGD, and 34% claiming to do so a couple of times a week, the research examines the relevance of health on these occasions and how consumers balance nutritional aims with the desire for a treat. The research comprised an online survey of more than 9,000 people, plus qualitative tracking of consumers’ outof-home eating experiences.

Joanne Denney-Finch, Chief Executive of IGD, says: “Our new research, the first of its kind into the out-of-home sector, focuses on two powerful trends at play in today’s market: eating out, and eating well.

Eating out of home plays a significant part in the national diet and at the same time, interest in health and eating healthily is growing.

“Many food and drink companies already view health as a hugely important part of their strategy, but there is a clear commercial opportunity for businesses to take the lead in this area. Our findings signpost how companies can make the most of these two mega trends as they continue to come together.”

Rhian Thomas, Head of Shopper Insight at IGD, says: “Health is rarely the number-one factor when people eat out and yet it widely influences behaviour and was regularly mentioned by the consumers we spoke to. Even when people are not actively seeking healthy choices, they avoid some outlets and menus viewed as too unhealthy – one-third (34%) avoid eating in certain places for this reason.

Also, people may limit their eating out occasions if they associate this with over-indulgence.”

FOUR KEY AREAS OF INFLUENCE Rhian outlines four main factors that influence people’s decisions when eating out of home. She says: “The first is occasion, i.e. day of week and time of day. Regular occurrences such as workday lunches are more functional and controlled whereas weekend dinners are usually seen as special occasions and the time for a treat.

12 March 2018 SANDWICH & FOOD TO GO NEWS

“The second is companionship i.e. who people eat with, if anyone.

On their own, people tend to stick to regular choices, whereas in a group, they are more likely to try new things or visit different places. The third area is mood, i.e. the difference between a functional need and an emotional one.

RESEARCH FOUR BUSINESS OPPORTUNITIES Finally, the research presents four clear commercial opportunities for companies, according to Rhian: OFFER A BROADER RANGE OF HEALTHY OPTIONS “First, there is scope to encourage some people to eat out more frequently by offering a broader range of healthy options and meeting specific dietary claims, with 30% of consumers looking for more vegetarian options, 22% for more dairy-free choices and 20% for a larger vegan range (IGD ShopperVista Food-to-go, Q2 2017),” she says.

an influence on people when they eat out, according to Rhian.

VALUE PERCEPTIONS “Over half (59%) of consumers feel it’s more expensive to eat healthily when out of home. The industry therefore has lots of scope to show consumers how they can eat healthily on a budget.”

CONFUSION ABOUT MESSAGING “If health information is not presented in a consistent way, it can sometimes confuse and lead to wrong choices,” says Rhian. “The food industry therefore has an opportunity to continue the work it has already started on refining its messaging to consumers.”

“Finally, we see the influence of speed and convenience. Some out-of-home eating decisions are made in time-pressed circumstances where people need easy choices, whereas others are relaxed occasions.”

IGD’s research highlights four barriers preventing health from having more of

THE EFFORT TO PURSUE HEALTH “Our research shows that when grabbing food on the go, people usually revert to the easiest option, so if finding something healthy requires special effort they are less likely to do so. When offered a range of options to make finding healthy food easier, the largest proportion of consumers recommended a dedicated selection of healthy options clearly marked in-store or on the menu (35%).

The answer for different retailers could vary by format, customer base and even time of day, to make it as simple as possible to signpost consumers to seek out healthier options.”

TAKEAWAY FOOD CULTURE “Takeaway missions have the lowest explicit levels of consideration around health. However, expanded home delivery and takeaway options could shift this perception over time,” she adds.

REPOSITION THE LANGUAGE OF HEALTH “There’s also an opportunity to reposition the language of health. Many consumers view healthy eating as a sacrifice but there is scope to break this association, by showing that healthy food can taste good and make you feel good too,” continues Rhian. “This requires hitting the right emotional notes, for example, giving healthy ingredients ‘hero status’, using enticing language and visuals to excite the senses and creating a sense of theatre around preparation.”

LEAD THE MARKET “Thirdly, some restaurants, cafes and food-to-go companies could build a reputation for leading the market on healthy choices, but this needs to be done in a skilful way, without switching off those who don’t want health messages to be too intrusive.”

VARY THE OFFER AND TARGET DEMOGRAPHICS “Finally, there are opportunities to vary the offer and target certain demographic groups, locations and occasions when people are most concerned with healthy eating,” she adds. “For example, families with young children are particularly keen to see a wider choice of affordable, healthy choices in their area.”

Rhian concluded: “If the barriers and solutions our research identifies are tackled over time, then there are clearly huge commercial opportunities for food and drink companies looking to bring together the two powerful trends of eating out and eating well.”

A more detailed summary of the research is available at igd.com/ eatwelleatout

www.sandwich.org.uk March 2018 13

PROFILE

Crush moves into partnership mode Partnerships are really taking off at the moment and healthy food to go operator Crussh has been one of the most active. Shane Kavanagh, CEO, explains how it was done

I

’m sure all of us in food to go would agree that there has been a rapid change in the market over the past 18 months.

There’s been lots of uncertainty, lots of change … and small businesses certainly felt the pain when currency dipped off last year.

Crush started a new board in 2015 when they began to get serious about wanting to grow; I joined in 2016 and created a new leadership team which brought a new start-up feel. Our leadership team now is probably 80% new people!

We have the culture, ethic and approach of a start-up but we’ve also got this big legacy business – any changes we make going forward we have to apply back to the legacy stage.

We also have limited resources and we have to be quite creative and agile about what we do.

But we’ve got lots of new

opportunities. It’s a great time to have a health food business and we are very much at the forefront of the sector for those highly health conscious individuals.

Before we changed anything we sat back and said what is the business all about today, what do we actually sell and where should we grow; is it right that we should roll out 50 new stores on the high street?

First, some history. We started out as a raw juice business – nothing more complex than that. It’s still a big part of the business but relatively small by comparison. Then we developed our fit food concept: healthy, delicious, tasty food but also quite functional.

If customers are looking for free from refined sugar, for instance, they’ll come to us. Then we had this smart coffee concept – we sell a really good flat white, or a turmeric latte made with freshly-pressed turmeric or bullet-

14 March 2018 SANDWICH & FOOD TO GO NEWS

proof coffee, an Americano with grass-fed butter and brain octane oil – really good for kickstarting your metabolism.

So the key strategy that came out of the review was improving the wellbeing of our customers. It might sound a bit lofty and ambitious but it wasn’t because the key word was improve.

It’s about the tiny, little changes in choice that customers make to help them feel a bit better that makes all the difference.

So we created a new logo and brand feel and in November last year we opened our first new format store in New Street Square, London, with lots of new features and entirely new graphics and operational layout. It’s a classic food to go with around 1,500

PROFILE sq ft on a corner site. We also had loads of new products in it for the first time, created by a development professional for the first time by a guy brought in from outside.

This created a format that would work and gave us roll-out potential. So where was our growth to come from?

We knew it was time to go out and make some ‘friends’. We felt there were some interesting opportunities to work in partnership with people rather than opening up down the road. But to do that we knew we had to be flexible and perhaps not have 1,500 units on the ground floor. That has led to the development of some new formats.

The first was a partnership with Sainsbury’s at Pimlico in June. We built it off-site as a flat-pack café in panels and installed it overnight because we didn’t want to interrupt service. It’s interesting because it’s sited outside the food to go area and is an old cheese counter.

Sainsbury’s have been brilliant partners to work with; we’ve done it as a pop-up with a trial period of six months, and it’s now been relocated front of store.

What’s really interesting for us is that with this site we don’t sell any third-party products – it’s normally a big part of our mix – but here Sainsbury’s provide all the third party.

So it’s been a really interesting and successful partnership.

Another partnership for us is with Everone Active leisure operators, with 150 sites nationally. We created a shared space in a reception area with around 30 covers and we’re about to do some more of these.

Then with Crush 1 we took an old food truck and fitted it out from scratch and sited it in a McArthur Glen Designer Outlet August.

We also created a pop-up for Holland & Barrett at their flagship store at Marble Arch in around 150sq ft, with an entirely vegetarian menu.

We literally popped it up overnight with a full range of smart coffees, juice and smoothies and the grab and go range.

At the other end of the scale is Debenhams in Oxford Street, a 4,000 sq ft under-cover café, based around our core offer but manifested differently. We do a much narrower range of SKU’s but display them more prominently. We have a hot food menu here of just two items, as opposed to 20 in our normal high

street stores, for instance, because they are occasional customers rather than repeat ones.

Then there’s WeWork, a shared office business: we are in five of their locations, with a fully branded Crussh fridge. We provide fresh product into it in the morning. It’s then scanned using a barcode on a tablet. It’s a really interesting change for us, moving from being a retailer to a supplier.

We’re also launching a partnership with MIND. How does our product mix breakdown? 35% of what we sell is raw juice and smoothies (10% of that probably juice); then 25% is hot food, made for us by one of our suppliers, heated and served in store; 30-32% is sandwiches and snacking. Only 8% is coffee but that’s a rapidly growing category.

We’ve seen 7% year on year growth in hot drinks. We have 100% organic Fair Trade beans, almost entirely delivered by a third party supplier. We didn’t sell coffee five years ago and we didn’t have the in-house expertise to deliver the training ourselves. We found a new supplier who could help us and support us with training the teams. So it’s been an enormous project in the past year, moving to fully manual coffee machines, figuring out the menu and what’s going to add value and make a difference.

It’s where a supplier has really been able to add some value to us.

Snacking has been phenomenal this year. We have seen 21% year on year growth this year. We have multiple SKU’s and many of those are third party products, branded where

www.sandwich.org.uk March 2018 15

PROFILE

CHRISTOPHER

FUNG ex-CEO - Crussh

One of the speakers at the Coffee Shop Innovation exhibition and conference in September will be Christopher Fung, the ex-CEO & co-creator of Crussh.

The company was the inaugural winner of the 2015 UK Juicing Championships and the UK’s leading juice, smoothie and healthy eating chain with 27 sites across central London.

Having led the business from 2003-2016, he was responsible for the overall direction of the company, and ensuring the success of the growth plan.

Through innovation across both food and drinks, Crussh has maintained their leadership in healthy eating with many firsts in the industry including bringing organic dairy-free porridge to the high street back in 2000; introducing zero noodles and chia seeds to the UK customer, and recently launching their artisan cold-pressed juices and dairy-free, protein-dense nut milks.

Chris joined Crussh in 2003 from Bain & Co. with a background in strategy consulting and private equity having worked across the Sydney, Stockholm and London offices. He brings to bear a wide background spanning manufacturing engineering, industrial design and marketing to a healthy interest in food and nutrition.

The show runs from 25-26th September at ExCel.

‘Snacking has been phenomenal this year. We have seen 21% year on year growth this year. We have multiple SKU’s and many of those are third party products’ they have value. With some of those partnerships we’ve had to create our own products, such as our energy balls – all gluten, dairy and refined sugar free.

On the hot food front we recently launched our fit ball concept. Our two highest selling SKU’s are now these products – one is a turkey chilli.

What’s next? We’ve always appealed to the highly health conscious but we’re now trying to become a broader church and widen our appeal.

Last year we had a number of delivery trials with Deliveroo, Uber and others and launched our own on-line ordering and relaunched our website. We were a long way behind so we’re trying to catch up.

The next and probably the most important step for us has been an app offering customers exclusive offers and loyalty schemes across food and drink ranges.

Available to download via the App store and Google Play, the new app boasts iBeacon technology and enables customers to: • Pre-order and collect orders (including juices, smoothies, lunch and breakfast) meaning they can skip in-store queues

16 March 2018 SANDWICH & FOOD TO GO NEWS

• Seamless payment - if logged in, the in-store iBeacon technology can pick up a customer’s profile and charge them remotely from their app balance • Coffee loyalty card - users can access the new coffee loyalty card scheme, available exclusively via the app.

• Free coffee on download - users will get a free coffee upon download which they can redeem at any location of their choice • Exclusive food offers such as Friday treats and discounts for different stores At Crussh, we’re all about improving wellbeing and the app will help make it easier for customers to order, pay and access our menu and nutritional information, all at the click of a button.

The app will reward customer loyalty with multiple loyalty schemes, exclusive rewards and regular food offers. What also really excites us about launching the app, is the opportunity to better understand how our customers behave, and the ability to use this data to improve their experiences with Crussh.

Shane Kavanagh was speaking at the recent IGD food to go conference. This is an edited version of his presentation.

NEW PRODUCTS

BARRY CALLEBAUT BEVERAGES REPORTS INCREASE IN VAN HOUTEN MARKET SHARE HOT drinks manufacturer, Barry Callebaut Beverages UK has reported a rise in sales of premium brand Van Houten and an increase in its UK market share, with the brand name giving the products leverage over other similar cocoa and chocolate products in a tougher, post-Brexit environment.

Currently sitting at the pinnacle of the company’s product range, the Van Houten selection is developing a loyal following from UK customers who appreciate the variety of choices from a known, traditional, European, high quality brand.

With 26 variants of chocolate products, including fairtrade, low sugar, white chocolate and cocoa contents of 13% to 50%, Van Houten has long provided an indulgent and authentic

chocolate drink that also has a conscience - thanks to its fairtrade credentials - and Barry Callebaut’s well-documented commitment to sustainability. However, the name is best known for its fully comprehensive range, with its unfailing ability to meet the highest expectation serving as the legacy of the brand.

Paula Bentley, Head of sales for Barry Callebaut Beverages in the UK, has no doubt that the wide variety that the brand is able to offer is what has drawn the current influx of new customers in: “Van Houten offers a full selection to suit all tastes, with different depths of flavour and the required mix of low sugar and fairtrade products that tick every box. Its pedigree spans almost 200 years and the heritage of the brand is what underlies all products, giving them an official seal of

quality that not many other names can match.

“Now completely UTZ Cocoa certified, Van Houten is fast becoming acknowledged as a favourite, authentic brand among UK customers who appreciate its position in the mix produced by Barry Callebaut, the world’s leading chocolate manufacturer and fully integrated supplier of chocolate and cocoa products, responsible for 20 per cent of chocolate and cocoa production worldwide.”

Barry Callebaut is an established advocate of sustainability, working with smallholder farms in West and Central Africa, supporting farmer training in Good Agricultural Practices (GAP).

Tel: 01244 370500 www.barrycallebautvending.co.uk

CASH IN ON EASY OUTDOOR COOKING - WITHOUT A BARBECUE

BEST BUDDIES PRIMERA Technology is known for its LX-Series of colour label printers, using the latest inkjekt technology. The LX500e is the perfect model for startup and small businesses.

Its high-yield, tri-colour ink cartridge keeps cost per label low, while the fast print speeds and an optional built-in guillotinestyle cutter allow users to quickly and easily print and cut their short-run labels.

To produce exceptional product labels one not only needs reliable print technology but also highquality substrates. It’s always the combination of hardware and the right label material that fits the requirements of

each application. Over the years Primera worked together with several substrate manufacturers to offer customers the perfect “companion” to all LX-Series label printers – its Primera Genuine certified inkjet label substrates. The Primera Genuine label portfolio includes a variety of materials and finishes such as Primera’s high-gloss, semi-gloss, matte, vintage, gold and silver shiny paper along with a large variety of polyester labels, tags and cotton fabric labels.

For more information about LX-Series label printers and Primera Genuine label material visit http://primeralabel.eu

ANY catering establishment with a garden or patio area can maximise profits by tempting customers outside and the best way to encourage that is to provide a special, al fresco menu - ideally cooked in sight of diners.

Many operators don’t want to serve traditional barbecue food, especially in light of the well documented rise in healthy eating. Also, when space is limited, barbecues are not always a viable option.

The quickest, cheapest and easiest way to cook al fresco is to invest in a spacesaving portable induction hob or contact grill. Both can be used outdoors as long as a convenient power point is available and both are suitable for cooking a wide range of menus. Best of all, they’re ready to cook as soon as they’re switched on and they’re easy to clean and store away.

Pantheon’s highly versatile, plug-in induction

hob is ideal for indoor or outdoor use. It has a durable stainless steel body and offers 10 temperature settings ranging from 60° to 240° via touch controls. It also has over-heating protection and an LED timer display.

Pantheon also has a range of contact grills with ribbed or smooth finishes across chrome, cast iron and the latest ceramic models.

Because these items are ready to use virtually instantly and very easy to clean afterwards, they can be utilised as desired without any special planning. Also, they provide a valuable secondary cooking facility, both for front and back of house, for the less clement portion of the year.

Tel: 0800 046 1570 www.pantheonce.co.uk

www.sandwich.org.uk March 2018 17

THE BREAD WARWICK OVEN UNIVERSITY

The Bread Oven is a remarkable rapid-service, baguette-based operation in the Students Union at Warwick University. Conceived and run by Catering Manager Alexis Sinclair, it’s a slick business, dealing with large numbers of hungry students who obviously love the notion of ‘building their own’ baguettes. Simon Ambrose spoke to her after grappling with one of their very well-filled New Yorker options

V

isiting The Bread Oven at Warwick University’s Students Union, I couldn’t help casting my mind back many moons ago to when I was a student.

Lunch, if I remember rightly, seemed to be the most basic of sandwiches in those days, with very little choice and was never what you’d call an experience to remember.

Now, it seems, students have never had it so good, with plenty of choice for food venues within the campus and also the Students Union itself, where there is also a bar and a restaurant.

The well-managed queue that snakes through the shop and runs along the counters, where around eight staff serve a huge variety of

fillings from chiller boxes, and moves towards the till, tells its own story.

This is a popular place and for good reason: the products are top quality, reasonably priced and there’s lots of choice.

Fillings for the bake-off baguettes include lines such as chicken caesar; brie & bacon with cranberry; beef & horseradish; honey roast ham & mustard mayo; Mediterranean tuna; smoked salmon & cream cheese; mozzarella, tomato and fresh basil, and falafals, mint yoghurt & salad.

Veggie fillings include houmous, caramelised red onion and salad; roasted vegetables & pesto & rocket; egg mayonnaise & cress; and roasted vegetables & cream cheese.

18 March 2018 SANDWICH & FOOD TO GO NEWS

Q

SO, ALEXIS, HOW DID THE BREAD OVEN COME ABOUT? We used to have a very basic sandwich shop when I first started working at the Student’s Union in 2003/4.

In 2009 they started on an enormous redevelopment of the building, at which point they handed over the new blank space and said make what you want of it! That’s when I developed The Bread Oven as a brand and concept. We reopened in 2010 as it is now.

It’s not often you get the chance to have something designed from scratch.

It was an amazing opportunity. So, I have my own independent food outlet now and I also developed a vintage café from scratch called Curiosity on another level of the building.

PROFILE My concept with developing the Bread Oven was that although we had a relatively captive audience, people didn’t want bog standard any more – they certainly didn’t just want a basic sandwich and a packet of crisps. They were savvy and more conscious of what they ate and wanted things like brie and rocket, or pastrami.

So I put that forward as a concept and also that I could still achieve price points at affordable rates for students – a beef brisket in Guinness and fried onion is about to come on as a special at £3.95, and that’s the most expensive baguette we do. Our most popular baguettes are all around £3.30.

It’s true we have a largely captive audience, but the students have other choices around the campus. Within the Students Union, myself and two other Catering Managers who run the restaurant and pub on the site, work together as a close team. University wide, there are various other outlets run by the University. They are completely separate businesses. Depending on whom you speak to, we either work closely together or compete!

Q

ONE OF THE THINGS I WAS IMPRESSED BY WAS THE SPEED OF SERVICE, CONSIDERING THE NUMBERS OF CUSTOMERS SELECTING THEIR DIFFERENT OPTIONS, AND ALSO THE SUBSTANTIAL FILLINGS YOU SERVE IN THE BAGUETTES. I TRIED A NEW YORKER AND IT WAS REALLY WELL-FILLED. Speed of service is something we work on endlessly. We never get any

complaints about the quality of the food and pricing and we know we’ve nailed these areas, but because of the volume of customers we have to constantly keep tweaking this side of things to make sure we get it right.

The smallest things make a massive difference to speeding up the service, even just a few seconds. The simplest of things make a difference: for instance, earlier this year, we repositioned some products – we moved the sauces from the back counter to the front counter and where the bread baskets are placed when they come out of the oven.

It’s just creating that work flow so that each individual staff member is moving around less. It’s also about encouraging students to get their money out in advance of being at the till – just things like that.

We’re always looking at how we produce our baguettes and how the food is moved around. We’re making some more changes this summer, and I think we’ll be serving pretty efficiently then.

Q

WHAT ARE THE MOST POPULAR BAGUETTES? It’s an interesting question because we’ve often done analysis on this – partly because we’ve also looked at the possibility of introducing an element of pre-made for the popular ranges, so customers who want it can grab and go!

But in every piece of research we’ve done there’s always been around 14 coming out equal top three. In other words there’s not one that is most popular. It shows that our usp is that you can literally build your own

baguette with a different range of fillings. We’ve tried to cut down the range in the past but it’s difficult for the same reason.

There also tends to be phases: everyone wanted brie, bacon and cranberry for a time and chicken baguettes are always popular but there’s about eight different ones.

We don’t do any ready-made at all incidentally.

We do baguettes rather than sandwiches because they’re easier to fill, easy to eat and look nice in a bag.

We’ve tried bagels, pitta bread and wraps but we’ve found that it’s hard to maintain the quality at that speed of service.

Q

WHAT ABOUT YOUR SPECIALS AND ONGOING PRODUCT DEVELOPMENT? We do a special every week and we try to make that a hot one. We’ve got pulled pork next week. While we tweak the main menu from time to time, we don’t often change it that much. We ran a ‘kicking Caribbean chicken’ a few years and it proved to be so popular we put it on the main menu.

I do the development work. I’m passionate about food. I spend a lot of time reading recipes and looking on line at other sandwich bars in the UK and around the world.

Q

WHAT ABOUT TRAINING? We have eight staff in total, one on the till and one doing the bake-off and slicing it, with the rest behind the counter. The majority are students.

www.sandwich.org.uk March 2018 19

PROFILE

Q The turnover is very high, as you can imagine, as a result, so training is absolutely crucial. I was a student myself here in 2003 and then got a job in catering as a student. When I graduated I got offered a job as an assistant manager here. I wasn’t sure what I wanted to do at the time, and then the redevelopment opportunity came up, so it came just at the right time for me.

We have training manuals but we find that on-the-job training is so much better: it sticks in their mind. On the first day they come in I show them how to make the baguettes and then we pretend as a group to be the customers; they all queue up and each member of staff in turn makes a sandwich. I give them feedback on their efforts and they

get to eat their baguettes at the end which they’re always made-up about.

Once they’ve been with us for two months we do a taste testing training session, where they come in and get to try every single food and sauce with the bread. It’s useful for them because a lot of them won’t know how strong horseradish sauce is against BBQ sauce, for instance. It’s really important you have an understanding of what flavour combinations work and how much to use.

We also do training about portion control with portion control battles. We get into two teams and each member of the team has to choose a filling and choose a quantity they think is the correct amount. We weight it on the scales and whoever gets closest to the exact amount wins the battle.

20 March 2018 SANDWICH & FOOD TO GO NEWS

WHAT ABOUT THE PROVENANCE OF YOUR INGREDIENTS? We have a local greengrocers and they deliver daily; the meats and fish comes from large wholesalers. The bread is supplied part-baked and we bake it off ourselves.

We use disposable gloves that are changed regularly. For us it means we can achieve consistent standards: we tell all our staff to put the gloves on as soon as they get to the counter, and change them when they go away from it. We also change them when anyone makes a vegetarian baguette.

Q

WHAT ABOUT VEGAN AND VEGETARIAN OPTIONS? We have quite a large range of vegetarian and vegan options. We frequently run vegan specials and we’ve seen a massive increase in the market for this. That said, they’ve still not outsold our meat products.

NEWS

Spicy Indian wraps company Chapati Man is launching a new franchise operation

F

ormer Sandwich Designer of the Year winner Chapati Man are aiming to bring their spicy Indian wraps to the rest of the UK with a new franchising operation.

Having converted the muddy welly brigade of Glasto and wooed the white collars of the City of London, the wraps specialist is looking to take on other major cities in the UK with a franchise branch of the business.

After eleven successful years, Chris and Andrea now hope to see a natural transition from a single trailer to a ‘herd’ of franchised trucks.

Having extended their fan base from all the major UK music festivals, the London street food scene and into the chiller shelves of major multiples such as Morrisons and Waitrose, they feel it’s the right time to bring their freshly prepared ‘festival-style’ wraps to the rest of UK civvy street.

The company has been working with The Franchise Company, a specialist franchise consultancy who have helped franchises throughout the UK and abroad over the last 27 years. Mashud Choudhury, from The Franchise Company, explains: ‘As a franchise consultant I see a huge number of franchises, but I must say

that Chapati Man is really exciting simply because it’s the first in the franchise sector. No one else is doing what these guys are doing, and based on their past success, their future is going to be even bigger!’

The company was created back in 2007 by husband and wife team Chris and Andrea Ra - the idea came from Chris taking left-over curry in a wrap to work. Their love of music festivals inspired them to share with other party-goers, the authentic curry recipes Chris grew up with (still being made by Chris’s mother Martha) and the brand was born!

Chris told us: “Yeah, our vision was always to change the way we eat indian food in the UK from a sit-down meal to tasty, hot and easy-to-handle fresh food on the go or at your desk”.

Andrea says: “With our training and guidance we know that our franchisees will see a rapid return on their investment and a very healthy income going forward.”

Consumer eating habits are changing as a result of working patterns and a shift towards all day snacking has been seen. This, together with a growth in interest and demand for global flavours and influences, means Chapati

Man’s authentic Indian wraps meet the modern consumer need, he says.

“We boomed the festivals, retailers and the London street food scene,” jokes Chris, “and now we’ll boom the rest of the UK too”.

Chapati Man is already a regular pop-up on the network of London locations run by street food trading platform StreetDots.

StreetDots co-founder Atholl Milton says: ‘Whether Chapati Man is trading on a StreetDot in a City office complex, a busy pavement, or a business park, they smash it every time. You can tell from our Twitter feed that customers love the wraps and ditch their sandwich plans when the brightly coloured truck is nearby! Chris and Andrea always impress us with their business nous and slick operation: they have a fantastic brand that will be welcomed by cities across the UK.’ Its striking Indian elephant trailer design has become a festival and street food landmark. Andrea explains that “as the lunchtime palate becomes ever more sophisticated, there is a clear opportunity for Chapati Man’s flavourpacked, substantial and healthy wraps to be a success in other cities across the UK.” www.sandwich.org.uk March 2018 21

NEW PRODUCTS HOUNÖ COMBISLIM OVENS NOW AVAILABLE WITH CLOUD TECHNOLOGY DANISH combi oven manufacturer HOUNÖ A/S is now offering its CombiSlim range with the award winning ‘Let’s Cook’ cloud based technology.

The ‘Let’s Cook’ system provides operators with realtime remote access to all ovens across their estate, via PC, iPad, tablet or smartphone.

The user-friendly IoT solution delivers a number of operational, environmental and cost benefits for the user. ‘Let’s Cook’ enables monitoring of oven performance and energy consumption, which can be used to assess and control energy costs. The cloud based system may be used to distribute recipes and software from a central source, to all ovens within the organisation, simplifying workflow, reducing cost and preventing mistakes. ‘Let’s Cook’ may also be used to assess oven operation, facilitating preventative maintenance regimes to eliminate costly downtime.

HOUNÖ, which celebrated its 40th anniversary last year, was one of the first manufacturers to launch mini ovens, reinforcing its claim that it offers the world’s widest range of combi ovens. The CombiSlim ovens are available in three sizes: 6 grid 2/3 GN, 6 grid 1/1 GN and 10 grid 1/1 GN. With a width of just 513 mm and a depth of 811 mm, or 611 mm for the 6 grid 2/3 mm model, the small footprint of the CombiSlim ovens renders them particularly suitable for kitchen environments where space is at a premium, including convenience stores, forecourt outlets, quick service restaurants, pubs and fine dining establishments. For high volume operations, with limited workspace, CombiSlim modules may be stacked to provide increased cooking capacity Tel: + 45 87 11 47 11 www.houno.com

FRI-JADO UK PUTS BAKE OFF ON THE MENU UXBRIDGE-based foodservice and food retailing equipment provider Fri-Jado UK Limited is offering its BC5 programmable convection oven as a solution for operators wishing to add a bake off option to their food to go menus.

The oven is suitable for a wide range of food retailing operations, including supermarkets, convenience stores, forecourts, QSRs, bakeries and food to go outlets.

The robust and compact, table top unit may be located at the front of house to create kitchen theatre and its interior illumination maximises the visibility of product to promote impulse purchases.

The BC5 convection oven has the capacity for five 400 x 600 mm baking trays spaced at 75 mm. For large volume operations units may be stacked, in space saving configurations, to provide additional baking capacity.

The BC5 model benefits from a combination of convected heat and steam injection for the perfect balance of food moisture and texture, with a golden

baked finish. It also incorporates a large automatic reversible fan, which ensures optimum airflow for baking consistency throughout the oven chamber.

The convection oven’s user-friendly controller allows precise programming of baking time, temperature and steam injection. The controller has the capacity for 25 pre-set programmes, each with three process steps, for accurate and repeatable baking.

Kitchen efficiency has been one of the driving factors in the design of the BC5 oven. The model’s interior and exterior are manufactured in stainless steel for ease of cleaning. Seamless rounded corners in the oven chamber and removable rack guides also facilitate housekeeping regimes.

Tel: +44 (0)1895 272227 Website: www.frijado.co.uk

22 March 2018 SANDWICH & FOOD TO GO NEWS

FOOD TO GO DISPLAY – AS YOU LIKE IT

UXBRIDGE-based foodservice and food retailing equipment provider Fri-Jado UK Limited has introduced a consultancy service for the design of Custom Counters.

The free of charge service is available to end users, contractors, distributors and equipment concept specialists. Bespoke designs are based on a range of customer supplied parameters, including size, profile, interior configuration, lighting and accessories. Using the company’s proprietary ‘Configurator’ 3D modelling software, Fri-Jado’s design engineers are able to produce fully rendered illustrations of proposed counter layouts, providing total freedom in the development of innovative display solutions and allowing customers to view realistic representations of proposed designs at the concept stage. The software also simplifies the specification and quotation processes. . The company’s Director of National Accounts, Gary Thacker, explained the thinking behind the introduction of the service: “Food to go is one of the fastest growing areas in the UK food retailing and foodservice sectors, with an estimated value of £20 billion in 2018. In such a competitive market, many retailers, QSRs and food brand operators are seeking to set themselves apart from their competitors with unique counter displays.

The ‘Configurator’ software allows us to accommodate the needs of all food to go outlets, including supermarket multiples, convenience stores, forecourt outlets, QSRs and specialist retailers, such as butchers, food halls, farm shops and delicatessen.”

Fri-Jado’s Custom Counters may be configured as self-service or serve assisted units to meet the specific application. The company offers counters with a choice of easily cleaned square or curved glass profiles, which provide high visibility of merchandise, promoting impulse purchases.

Straight or recessed underframes may be specified to meet customers’ preferences. A variety of counter illumination options may also be specified to further enhance the visibility of product on display.

Tel: +44 (0)1895 272227 Website: www.frijado.co.uk

AWARDS 2018

The Countdown Begins THE SAMMIES (THE BRITISH SANDWICH INDUSTRY AWARDS) RECOGNISE AND HONOUR THE INDUSTRY’S FINEST IN A GLITZY AWARD CELEBRATION. THE SAMMIES 2018 TAKES PLACE 10TH MAY 2018 AT THE ROYAL LANCASTER LONDON HOTEL. www.sandwich.org.uk March 2018 23

SAMMIES 2018

T

he countdown is on and we are just a couple of months away from the industry’s most popular event, The Sammies. Taking place on 10th May 2018, this year’s Sammies are looking set to be bigger and better than ever and tables are selling out fast. This year, as well as celebrity chef Theo Randall we are delighted to have comedian Dominic Holland hosting this year’s awards.

Entries are now closed and our judges are busy looking through entries within each category.

BSA Sandwich Manufacturer Award Open to BSA accredited manufacturers only. The Sandwich Manufacturer Award recognises the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing.

The British Sandwich Industry Award Presented on merit to a business or individual who the BSA Management Committee consider deserves recognition for the work they do to advance the UK sandwich and food to go markets. This is an occasional award presented by the Chairman of the Association. Members may put forward suggestions for consideration.

Food to Go Retailer Award The Food to Go Retailer Award is presented to the retailer considered to have done the most to develop and promote its food-to-go range (excluding sandwiches). The award is open to retailers where the food-to-go range is one of many different food categories on sale.

•

@BritSandwich

@LoveSarnies #Sammies17

• CONFIDENTIALITY: All entries for the BSA Awards will be treated in strict confidence and all judges will be bound by confidentiality agreements

Sandwich Multiple Retailer Award To be considered for this award, a multiple retailer must show that it has done the most to develop it’s sandwich business, to include marketing, innovation, packaging, product quality, sales growth and market share.

Chain Sandwich Retailer Award Championing those in the sector (with 10 or more outlets) whose core business is the sale of sandwiches whether made to order, pre-packed on site, or boughtin pre-packed from a central commissary and who are driving the business forward and achieving the most impressive development.

The Award is sub-divided into four sub categories: • Bakery Chain • Café • Café In-store • Specialist Sandwich Bar Chain \

Sandwich Convenience Retailer Award Designed to recognise the retailer that has done the most to develop it’s sandwich business taking into account, marketing, innovation, packaging, product quality, sales growth and market share.

Workplace and Catering Sandwich Retailer Award Recognising excellence and progress amongst those providing sandwiches in a workplace environment whether contract catering, on-site retailing or delivery. The judges will take account of the general approach, range, presentation, innovation, sales growth and marketing activity used to promote the business.

The Sandwich Marketing Award This award is specifically to recognise creativity in the industry, showcasing where marketing helps deliver business success.

Entrants should state the activity, how it worked and the success of the campaign/activity.

24 March 2018 SANDWICH & FOOD TO GO NEWS

Food to Go Innovation Award The Food to Go Innovation Award aims to encourage the development of new products for the food-to-go market and is sub-divided into two categories: • Product Category (ingredients etc) • Equipment/Packaging Category Entries must have been introduced to the market within the award qualifying period.

NEW CATEGORY - Food to Go New Product Development Award This new award for 2018 aims to recognise the importance of new product development in the food to go market and the detailed work that goes into creating successful new products, from concept to launch. The launch must have taken place within the award qualifying period, 1st March 2017 to 28th February 2018.

SAMMIES 2018 Awards Supported by:

Food to Go Retailer Award The Food to Go Retailer Award is presented to the retailer considered to have done the most to develop and promote its food-to-go range (excluding sandwiches). The award is open to retailers where the foodto-go range is one of many different food categories on sale.

New Sandwich Award The New Sandwich of the Year Award is seeking new pre-packed sandwiches (not a range) which have been successfully launched in a retail or catering environment within the award qualifying period.

Entries can be made in the following three categories: • Hot Eat Sandwich • Promotional/Seasonal • Innovative A winner will be chosen from each category with an overall winner announced at the awards dinner.

New Sandwich Product Award Specifically aimed at products launched during the award period, including ingredients, equipment and associated products.

The award is divided into sub categories: • Food Ingredient • Packaging/ Equipment

Independent Sandwich Retailer Award The Independent Sandwich Retailer Award is for businesses with nine outlets or fewer and have a Food Hygiene Rating of at least 4.

Independent judges will visit and evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service.

The Award is sub-divided into four categories: • Independent Bakery Sandwich Retailer • Independent Café Sandwich Retailer • Independent Delicatessen Sandwich Retailer • Independent Sandwich Shop A gold award will be presented to the winner of each of the four categories who will receive considerable local PR coverage. The winners in each category will also receive two free tickets to attend the awards dinner. An overall independent winner will be chosen and will receive the award on stage at the dinner.

En-Route Sandwich Retailer Award For all retailers (regardless of size and scale) who provide sandwiches within the travel sector, including forecourt, stations, airports, on-board trains or airlines at roadside locations.

Programme sponsored by:

BSA Technical Award Technologists are at the forefront of the work to advance systems and working practices across the sandwich industry, including improving environmental standards/ practices.

Wine at this year’s Sammies Awards will be provided Courtesy of

www.sandwich.org.uk February 2018 25

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SANDWICH

DESIGNER OF THE YEAR 2018 Grand Final and....

A Presentation on the Sandwich Market

by Tolga Necar,

Consumer Insight Director at Kantar Worldpanel UK As a prelude to the Sandwich Designer of the Year Final, Kantar’s Tolga Necar will present a Sandwich Market Insight showing trends and developments within the industry.

The Sandwich Designer of the Year Final will see Chefs from across the UK competing to create the best sandwich for our panel of judges, including celebrity chef, Theo Randall. Come along, watch the chefs in action, taste the sandwiches and network with key industry ďŹ gures.

On Thursday 10th May 2018 11:30am Drinks Reception 12:00pm Sandwich Market Presentation 12:30pm Sandwich Designer of the Year Final At The Royal Lancaster London Hotel, London W2 2TY To reserve your place, email Sandra@sandwich.org.uk

BRITISH SANDWICH DESIGNER 2018

The Heats are On!

We are well into our search for The British Sandwich Designer of the Year and with a £5,000 prize stake the competition is looking tough. We have been working with our six fabulous suppliers and our chefs have been busily creating some delicious recipes using the key ingredients. Our judges have selected their favourite recipes within each category and the entrants have been invited to one of our Regional Heats that are being held across the country.

WARBURTONS GLUTEN FREE ‘FREE FROM’ SANDWICH DESIGNER OF THE YEAR There is 135 years baking experience behind the Warburtons Gluten Free range. Approved by Coeliac UK, the range includes sliced bread, artisan loaves, rolls, wraps, thins and crumpets.

• Dean Skinner, Deli-Lites - ‘Get It India’ Gluten Free Sourdough Toastie • Peggy Van Rooyen, Greggs - Gluten Free Fish Finger Sandwich • Dawn Roe, Saints & Sinners - Pulled not Pork • Ben Laws, Java - Lamb and Mint • Emma Taylor, Greencore - Thanks a Brunch • Alastair Fox, Bean Loved - Gluten Free Fish Finger Sandwich • David Worthington, FSC - Gluten Free Posh Sausage & Beans Toastie • Jane Stocken, Greencore – Guilty Pleasure Gluten Free • Barny Luxmoore, Jabberwocky Streetfood Chip Butty • Rob Lawton, Greencore - Huevos Interested?

• Mark Naylor, Dawn Farm Foods Croque Mademoiselle • Aggie Pelekanou, Monty’s Deli Sandwich Bar Beef Bulgogi • Carmen Popa, British Medical Association - Fresh Italian Touch • Simon Broadribb, Uptons of Bassett - Steak, Gherkin and Peppercorn Relish Cob Sarnish • Micheal Vassallo-Todaro, Donatello’s Restaurant NewArt • Terry Wiggins, House of Commons Meaty Grilled Cheese • Katarina Broadribb, Lemon & Soul Cookery School Cob with Pork Belly and Kimchi • John Farrelly, Freshways - Tender Bock Bock with Broc • Gavin Youngson, Bradgate Bakery - Free From Gluten Royal Cheese Toastie • Steve Presslee, Fresha - Posh Beef Buttie • Louise Sturmey, Real Wrap Co - MegaBeet • Keith Allen, FSC - Gluten Free Cob ‘n’ Cod

SAM BROWNE FOODS BRITISH RED TRACTOR, FARM ASSURED, PULLED, COOKED DUCK SANDWICH DESIGNER OF THE YEAR Sam Browne Foods British, Red Tractor Farm Assured Pulled Cooked Duck is available either fresh chilled, or frozen IQF. • Toby Davison, Dene’s Delicatessen - Sweet Se-duck’tion • Emmay Taylor, Greencore - Fits the Bill • Emma Taylor, Greencore - Hello Me • Natalie Holder, Greencore - Duck and Crumpet • Lorraine Duthie, Lettuce Eat Healthy - The Sour Duck • Rick Mattock, Mellors Catering Services - Hot and Sour Pulled Duck • Alastair Fox, Bean Loved - Oriental Duck Wrap • Scott Joynston, Greencore - Dia Del Pato (Day of the Duck) • Kim Hartley, Mission Foods UK & Ireland. Chubby Duck Gordita • Mike Cope, Adelie - Middle Eastern Quacker • Meil McCulloch, Food Utopia - Sam’s Sweet and Sticky Pulled Duck Sesame Seed Bun • Elliot Cantrell, Magee St Bakery - Massaman Duck Curry Wrap • Martin Willsher, Starbucks Coffee Co (UK) - Apple and Bramble Duck • Mark Kacary, The Norfolk Deli - The Grazing Duck • Michael Steadman, Adelie Foods - Duck ‘n’ Roll • Michael Steadman, Adelie Foods - Mother Ducker • Emily Watts, Greencore - Yorkshire Paradise • Mike Crofts, Raynors - Ducking Delicious • Katarina Broadribb, Lemon & Soul Cookery School - Duck with Fennel and Gin • Ian Mullin, Freshways - Duckling Tasty Goats • John Farrelly, Freshways - Jackie Chan goes Quackers • Catherine Farrell, Greencore Canadian Goose Duck • David Llewellyn, Greencore - Duck Tales • Kris Davies, The Parc Deli - Cherry Salsa Duck

www.sandwich.org.uk March 2018 27

BRITISH SANDWICH DESIGNER 2018

NORSELAND JARLSBERG® CHEESE SANDWICH DESIGNER OF THE YEAR Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste, this cheese is incredibly versatile and keeps its flavour when melted.

• Dean Skinner, Deli-Lites - Ultimate New Yorker • Katherine McCloy, Greencore - St Patrick would be Proud • Gawen Davis, Dene’s Delicatessen - No(r)way José • Ben Laws, Java - Devilled Crab Crostini Gratin • Dawn Roe, Saints & Sinners - Jarlsberg Smorrebrod • Scott Joynston, Greencore - Polska Smørbrød • Kazim Raza, Halal Kitchen Ltd - New York Deli Sandwich • Rochelle Lack, Greencore - Double Red Melt • Georgina Bird, Greencore - “New Bacon-ings” • Rick Mattock, Mellors Catering Services Cuban Norseland • Neil McCullough, Food Utopia - Pickled Jarlsberg Cheese & Ham Flatbread • Rob Lawton, Greencore - Pretzel No-Regretzel • Elliot Cantrell, Magee St Bakery - Smoked Ox Cheek and Jarlsberg Fondue on Sourdough • Martin Willsher, Starbucks Coffee Co (UK) - Jarlsberg Juicy Lucy (the ultimate and indulgent sandwich) • Russell Sanders, Adelie Foods - Hair of the Dog Toasty • Michael Steadman, Adelie Foods - THE Reuben to Beat • Mike Crofts, Raynors - Guilty Pleasure Grilled Cheese Sandwich • Claudio Obertelli, Easy Coffee - Triple Decker Club Sandwich • Chloe Orwin, Greencore - Caramac Cheese Delight Open Sandwich • Ian Mullin, Freshways - Jarlsberg in a Wonderland • Mark Naylor - Dawn Farm Foods Croque Madenoiselle • Steve Presslee - Freshco - Simply the Best • Karol Grzelak, Real Wrap Co - Rekeost • Louise Sturmey, Real Wrap Co - Fennel Salami Jarlsberg Melt • Keith Allen, FSC - Jarlsberg and Mustard Crusted Ham ‘Croque Fondue’

28 March 2018 SANDWICH & FOOD TO GO NEWS

NEW YORK BAKERY CROLL SANDWICH DESIGNER OF THE YEAR The Croll is a unique hybrid carrier combining the best features of a croissant and a roll. Inspired

by New York coffee shops and bakeries, Croll is perfect for filling with sweet or savoury ingredients and is ready to use once defrosted but is also delicious toasted. It’s a deliciously light pastry but it can hold more filling than a traditional croissant and our recipe means it’s less flaky. This makes Croll a fantastic on the go carrier and easy to prepare.

• Dean Skinner, Deli-Lites - Korean Rock N Croll • Toby Davison, Dene’s Delicatessen - Hey Pesto!

• Ben Laws, Java - Vegy Croll • Natalie Holder, Greencore - Mango & Coconut Chicken Croll • Lorraine Duthie, Lettuce Eat Healthy - Cranachan Croll • Alastair Fox, Bean Loved - Posh Bacon & Egg Croll • Scott Joynston, Greencore - Rock & Croll • David Worthington, FSC - Ham, Egg & Chips Croll • Geraldine Dumbill-Davis, The Bildums Canteen Sweet and Spicy Croll • Rick Mattock, Mellors Catering Service - Parmo Meets New York • Mike Cope, Adelie Foods - Banana Mocha Surprise Croll • Rob Lawton, Grencore - Whiskey Gone Wild • Elliot Cantrell, Magee St Bakery - Buttermilk Chicken Croll • Martin Willsher, Starbuck Coffee Co (UK) - Not Mush Room • Kate Price-Whittle, The Cooking Co - The Triple B • Mia Wright-Thompson, Adelie Foods - Mulled Wine Bacon Croll • Jessica Ayling, EAT - Fishing for Breakfast • Emily Hart, Greencore - Paradise Garden Party • Katarina Broadribb, Lemon & Soul Cookery School Smokey Croll • Chloe Orwin, Greencore - Posh Toad in a Croll • John Farrelly, Freshways - The Croll that Goat Away • Catherine Farrell, Greencore - Traditional Irish Crollcannon • David Llewellyn, Greencore - Heart & Soul Croll • Louise Sturmey, Real Wrap Co - Strawberry Cheesecake Croll • James Simcox, Greencore - Philadelphia meets Ilchester Buffalo Cheese Steak Croll

BRITISH SANDWICH DESIGNER 2018

H. SMITH FOOD GROUP PLC SHREDDED CHICKEN SANDWICH DESIGNER OF THE YEAR H. Smith Food Group PLC’s IQF Shredded chicken is the latest addition to the product range and produced using just chicken, water and salt. Specifically developed for the sandwich and snack market in the UK, the product is packed in conveniently sized 2.5kg bags.

• Emma Mowbray, Cafe My Place - Honey I Shredded the Chicken • Gawen Davis, Dene’s Delicatessen - The Smokey Cokey • Ben Laws, Java - Shredded Sate Chicken Brioche • Nathan Baker, On a Roll Sandwich Company Vietnamese Pulled Chicken Banh Mi • Rebecca Hague, Greencore - A Big Dhal • Kim Hartley, Mission Foods UK & Ireland - Protein Power Chicken Sandwich • David Worthington, FSC - Truffle Chicken Porcini and Pancetta Toastie • Rochelle Lack, Greencore - Bringing Back the Mac • Georgina Bird, Greencore - Chicken Bom Burger • Rick Mattock, Mellors Catering Services - Smoked Mexican Pulled Chicken • Elliot Cantrell, Magee St Bakery - Coq in a Van • Aggie Pelekanou, Monty’s Deli Sandwich Bar - Rustic Mexican Chicken • Martin Willsher, Starbucks Coffee Co (UK) - It’s Cluckin not a Cheese Steak • Michael Steadman, Adelie Foods - Barnyard Chicken • Mia Wright-Thompson, Adelie Foods - Spicy Vietnamese Style Chicken & Mango Salsa Flat Wrap • Terry Wiggins, House of Commons - Not So Classic Chicken & Bacon • Gnina Balchin, Zinda Foods - Thai Coconut Chicken • Susannah Montgomery, The Soho Sandwich Company - Zingy Ginger Chicken • Kelly Merry, Greencore - Football Fever • John Farrelly, Freshways - Thinking Outside the Boks • David Llewellyn, Greencore - The Chicken De-Luxe • Mike Tibbles, The itsTIBBits Food Co Ltd. - Paprika Chicken Sandwich • Mark Kacary - The Norfolk Deli - Chicken Exotico • Kris Davis - The Parc Deli - Yucatan Chicken • Catherine Farrell, Greencore - Aladdin’s Cave Flatbread

HARVEY AND BROCKLESS BEETROOT & ROSEMARY HUMMUS SANDWICH DESIGNER OF THE YEAR Harvey & Brockless’ new Beetroot and Rosemary Hummus is a new addition to the Harvey & Brockless range. Roasted chunks of beetroot give this popular Middle Eastern dip a uniquely British twist and its bright magenta hue gives it stand out vibrant appeal.

• Rebecca Hague, Greencore - Smoked Trout and Beetroot • Ben Laws, Java - Roast Salmon and Beetroot Bagel • Lacey Stubbs, Java - Beet & Turf • Peggy Van Rooyen, Greggs - Vegan Ciabatta with Hummus, Carrot & Cashew Cheese • Dean Skinner, Deli Lites - Pistachio Za’atar Shredded Chicken Khobez • Georgina Bird, Greencore - Hallou, Is it Cheese you’re looking for?

• David Worthington, FSC - Vegan Vegetable Rainbow Tartine • Kim Hartley, Mission Foods UK & Ireland - Make No Bones - Gozleme (Vegan) Turkish Toasted Sandwich • Kazim Raza, Halal Kitchen - Harissa Spiced Chicken Sandwich • Amrit Tara, Food Utopia - Gin, Juniper Oak Roast Salmon & Beetroot Rosemary Bruschetta • Mark Kacary, The Norfolk Deli - The Vegiterranean • Kelly Merry, Greencore - Stack to your Roots • Martin Willsher, Starbucks Coffee Co (UK) - It’s all about the Beets about the Beets • Mike Cope, Adelie Foods - Mack to the Beet • Catherine Bird, Adelie Foods - Uprooted • Emilie Hart, Greencore - You Make My Heart BEET • Tony Bishop-Eston, Foods For Life - Beet Jack Wrap • Michael Steadman, Adelie Foods - Flaming Beets • Gnina Balchin, Zinda Foods - Cheesy Beef • Gavin Youngson, Bradgate Bakery - An Old Fashioned Toast • John Farrelly, Freshways - Beetroot and RoseMary had a Little Lamb • Karol Grzelak, Real Wrap Co - Funky Beet • David Llewellyn, Greencore - The Sea Beets • Ian Mullin, Freshways - Guac to Eat it, in a Heart Beet

www.sandwich.org.uk March 2018 29

SAMMIES 2018

Join us at AWARDS 2018

Presented by celebrity chef Theo Randall

LANCASTER LONDON HOTEL, HYDE PARK, LONDON

Thursday, 10th May, 2018 Entertainment until 2am / Dress code: Black tie Raffle, draw and auction in support of FairShare

And comedian Dominic Holland

TO BOOK YOUR PLACE, PLEASE VISIT:

AWARDS 2018

http://awards.sandwich.org.uk/index.php/awards/dinner-booking-form

NEW PRODUCTS ADANDE LAUNCH REFRIGERATED, OPEN FRONT AIRCELL GRAB & GO CABINET AT HOTELYMPIA ADANDE Refrigeration launched its new refrigerated, open front grab & go cabinet on stand 1449 at Hotelympia, ExCel London, on 5 - 8 March.

The Aircell ‘Sarma’ model was fully operational on the stand, allowing visitors to gain firsthand experience of its food to go focused features and benefits.

The ‘Sarma’ integral multi deck incorporates unique and patented Aircell technology, which significantly reduces cold air spillage from the cabinet. It is particularly suited to harsh environments, such as stores with cross draughts and higher ambient conditions, which have a detrimental effect on the performance of conventional cabinets. The reduction in cold air spillage provides important food to go focused features, including a significant reduction energy consumption

for cost savings, tighter holding temperatures for fresher food over extended periods and a warmer store ambient temperature for improved customer comfort levels.

The cabinet is ideal for busy grab & go outlets, where simple and speedy access to food to go is essential. It delivers all of the benefits of conventional open front cabinets, as well as the energy saving characteristics associated with glass door cabinets, to provide the customer with an improved and convenient shopping experience.

The 1250 mm cabinet has four shelves and a base, providing a large display area relative to footprint. The large merchandising capacity ensures that there is more product on the shelves, with the opportunity to display a broader menu offer. This

DUKE’S DELI IN LANARK RECEIVES SUCCESSFUL MAKEOVER FROM QED GLASGOW-based retail and catering specialist QED has recently completed a successful refurbishment project at Duke’s Deli, a popular café and delicatessen in the historic market town of Lanark, South Lanarkshire, Scotland.

Duke’s Deli is owned and run by young entrepreneur Stuart Anderson. It acts as the high street outlet for Battlefield Bakery, which is based on Stuart’s family farm, and where most of the food sold at the deli is produced. This includes bread, sandwiches, paninis, cakes, desserts, fresh coffee, wine and beer.

Stuart acquired Duke’s Deli in 2016 and, after running it for just over a year, decided to put his own stamp on the business by doing a complete refurbishment. This included the installation of a brandnew serve-over counter from the QED Avalon range with refrigerated and ambient

counter top displays and backbar shelving. In addition, a selection of new stainless-steel food service equipment was carefully integrated into the retail scheme.

The refurbishment also entailed increasing the dining area of the café and introducing a new range of contemporary tables and chairs to provide an enhanced dining experience for the customers.

The result has been a complete transformation of the business, with greatly improved display areas for food and drinks and a much more practical environment in which to present the products and serve the customers. www.qualityequipment.co.uk

reduces the potential for shelf stock being exhausted and consequent lost sales, especially during periods of peak trading.

It also reduces the frequency of shelf restocking.

As standard, it is offered in a stainless steel finish, with optional powder coated finishes also available. The cabinet may be supplied with solid end walls with mirrored interiors or panoramic glazed end walls.

Additional features include adjustable shelving, EPOS ticket strips and a variety of LED lighting options. The cabinet has been designed to operate on environmentally friendly refrigerants in keeping with industry trends and preferences.

It has been developed specifically for the food to go sector and is the result of extensive laboratory and field testing. During a recent in-store trial at a food hall,

over a three week period, energy consumption of a prototype Aircell grab and go cabinet was measured as 53.6% less than the store’s existing open front multi deck display. This reduction in energy consumption represents an annual saving in electricity costs of £660.65. Furthermore, the company claims that had a night blind been deployed on the Aircell unit, as it was on the existing cabinet, the calculated adjustment of reduced energy consumption would have been 57.9%, representing a £714.13 annual saving.

Tel: + 44 (0) 844 376 0023 www.adandeaircell.com

HERALD’S DISPOSABLES ‘CUT’ IN TO THE WHOLESALE OUTDOOR CATERING MARKET Herald’s disposable cutlery is gaining a keen following among party planners and event organisers, impressed by the quality and selection on offer from the British manufacturer and importer. The three very different ranges currently available, Carizma, Tuzcani and Windzer, provide a wide variety of choice, allowing the customer to shop according to style and budget preference.

Carizma is Herald’s standard, practical range and includes a selection of value, plastic cutlery, including knives, forks, dessert spoons, teaspoons and pizza tripods, in a variety of sizes. Favoured by those supplying to a wide array of customers, from food vans to public events, such as fetes and carnivals, the Carizma suits those working to a budget.

The Tuzcani also appeals to those with an eye on the bottom line. This elegant, medium

duty assortment includes forks, knives and a mix of spoons, including an ice cream spoon which is available in a variety of colours. Available in meal packs, the range can be presented as invidually wrapped cutlery if required.

Herald’s disposable cutlery collection is completed by the deluxe Windzer range, for the more discerning customer who might require a heavy duty alternative. Again, there is a full selection on offer, which includes all significant cutlery items, in black, white, clear and champagne shades.

Tel: 0208 507 7900 www.heraldplastic.com

www.sandwich.org.uk March 2018 31

EXHIBITION

Food & Drink Expo

set to showcase industry’s most exciting new trends The hottest new products are on show soon at the UK’s leading food and drink trade exhibition

T

his spring from 16-18 April, Food & Drink Expo will return to the NEC in Birmingham, showcasing some of the industry’s hottest new brands and talent.

The show is set to offer advice from thought leaders and provide consultancy on some of the most pressing topical issues and trends

from reducing plastic packaging to the incredible rise in consumers looking to include more plant-based food in their diets. A behemoth of the UK’s food and drink calendar, the exhibition promises an exciting speaker programme covering food waste, personal nutrition, brand building, how SMEs can thrive in a tough

32 March 2018 SANDWICH & FOOD TO GO NEWS

marketplace, provenance and food pairings.

The show will provide buyers from the grocery, wholesale, foodservice, manufacturing and speciality retail sectors with a wealth of information and product sourcing opportunities all under one roof. Nearly 1500 suppliers will showcase their latest innovations to thousands of visitors across the newly five-strong co-located events.

For the first time, this year Food & Drink Expo will run alongside four complimentary shows – Foodex, Farm Shop & Deli Show, National Convenience Show and new for 2018, The Ingredients Show. With over 100 live events and 250 speakers across the show portfolio, Food & Drink Expo retains its position as a show that owners and buyers in the food business can’t afford to miss. The cross sector visibility at show offers a unique opportunity for buyers and business owners to not only learn from their business peers, but also to take inspiration from new trends impacting the industry.

Dan Dixon, Sales Director at Food & Drink Expo, said: “The show only takes place every two years but provides

The UK Food Shows Five shows covering the complete supply chain NEW FOR 2018

16 - 18 APRIL 2018, NEC BIRMINGHAM

1,500 EXHIBITORS 250 SPEAKERS I 100 LIVE EVENTS Register now for FREE entry to FIVE great trade shows.

foodanddrinkexpo.co.uk

THESE SHOWS ARE TRADE EVENTS. NO UNDER 16S WILL BE ADMITTED. SUPPORTED BY:

EXHIBITION a unique, first-hand opportunity to see some of the most exciting and of-the-moment products on the market.

The event also affords buyers and representatives from foodservice and grocery industries the chance to meet the people behind these businesses. In an ever more digitalised world, this is often an invaluable opportunity to understand product USPs, as well as offering the opportunity to build oneto-one relationships with key people.”

PAVILIONS AND CROSS COUNTRY REPRESENTATION This year, visitors will be able to see and sample produce from 25 countries including Canada, China, Cyprus, Dubai, France, Hong Kong, Iceland, India, Iran, Ireland, Italy, Latvia, Malaysia, Netherlands, Russia, Slovakia, South Africa, Spain, Sri Lanka, and Turkey. This provides an unparalleled opportunity to gain key insights and tap into global trends.

Helping buyers to identify unique products from around the world, the show will feature nine pavilions. These include Taste of Nova Scotia; Taste Cork; Food & Drink Wales; Scotland Food & Drink; the Italian Trade Commission; Orkney Quality Food; and Drink Chambre D’Agriculture De Dordogne, as well as further flung Dadao TONGTU (Beijing Expo) and Iran International Exhibitions Co.

THE TALKING SHOP LIVE Alongside the exhibition itself, Food & Drink Expo will once again provide an insightful series of live seminars sharing the very latest food and drink trends, tackling industry issues and quandries and examining predictions for the future.

The collection of sessions will be hosted by some of the food and drink industries movers and shakers. The event theatre will provide the opportunity to enjoy lively discussions hosted by high profile speakers and garner astute market insights and ideas to support growth.

Emily Foster from Glowing Potential will host a session on new health movement ‘personal nutrition’, discussing this emerging category’s potential with leading industry experts and explaining how to tap into this trend for successful personalised products, services and retail experiences.

Meanwhile Thea Alexander from Young Foodies will host ‘Supercharge your start-up’. For even the most exciting start-ups, achieving cutthrough is tough. Thea Alexander, ex-Propercorn director and founder of Young Foodies, asks some of her favourite start-up founders how they’ve found going from nothing to becoming challenger brands. In particular, she digs deep on the day-to-day challenges, like talking to buyers, accessing data, and dealing with operations

34 March 2018 SANDWICH & FOOD TO GO NEWS

The session on ‘One mission, many choices – the blurring lines between retail and foodservice, and the key consumer trends spanning both sectors’ is set to provide some factinating insights. MCA and HIM will combine to provide their expert views on foodservice consumers and retail shoppers and how they are essentially the same individuals, and are affected by the same trends when on a mission to purchase food, whether for in-home or out-of-home consumption.

Food scene stalwart and BBC Radio 2 presenter Nigel Barden will return to the show, hosting a session with the Happerley board on perfecting provenance. At a time when consumers have lost trust in much of the food they buy, full disclosure is a must for smart food producers. Nigel Barden will explore this hot topic with Happerley – the food provenance organisation, and the new standards they have implemented to benefit the industry and empower the consumer.

Food & Drink Expo is co-located with four other events – The Ingredients Show, which is new for 2018, Foodex, Farm Shop & Deli Show and National Convenience Show.

Together they will bring together 1,500 suppliers from across the whole food and drink supply chain, from retailers to manufacturers, making it the place to do business in the industry.

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EXHIBITION Exhibitors showcasing healthy foods are expected to attract a huge amount of attention at Food & Drink Expo. With consumers in the UK and further afield continuing to seek out low-calorie, low-fat, free-from or sugar-free options, brands will be keen to showcase products that fit into these growing categories.

Among the brands exhibiting their products in April will be: Bridor, Radnor Hills, The Real Olive Co, Folkingon Juices, Tudor Tea & Coffee, and Fruitypot.

As consumers continue to broaden their horizons, world cusine has flourished. Be it ready meals, raw ingredients, Thai or Caribbean, impressive growth is regularly being achieved as retailers spice up their aisles, with new products, new variants and even new cuisines.

To help buyers identify unique products from around the globe, Food & Drink Expo will feature a raft of suppliers from inspirational countries. These include Irelandbased Taste Cork, a food initiative to support a sustainable local food economy; Vleems Food BV from the Netherlands, Holland’s top producer of microwaveable convenience snacks for retail; Italian dairy producer Brazzale SPA; and healthy Mediterranean snacks company Snatts, which is based in Spain.

Alongside the exhibition, Food & Drink Expo will provide a series of live seminars that will present future food and drink trends, as well as highlighting the industry’s vision for the future. The event theatre will provide visitors with the chance to join lively, topical discussions hosted by a string of high profile speakers, who will aim to send participants away with ideas to grow their businesses.

The speaker programme is set to offer advice from thought leaders and provide consultancy on some of the most pressing topical issues and trends from reducing plastic packaging to the incredible rise in consumers looking to include more plant-based food in their diets.

The event theatre will provide the opportunity to enjoy lively discussions hosted by high profile speakers and garner astute market insights and ideas to support growth.

Speaking at the show will be Love Food Hate Waste Ambassador Richard Fox, who will host an all-star line-

up of food and sustainability experts including Manchester Metropolitan University Chartered Waste and Resource Manager Amanda Reid, The Co-Op’s Corporate Responsibility Manager Hannah Gallimore, renowned food writer and critic Matthew Fort and Adam Handling of the Adam Handling Group. These leading representatives from the academic world, retail and broadcast media, will discuss one of the biggest issues facing the industry today, tackle waste reduction, sustainability and the

36 March 2018 SANDWICH & FOOD TO GO NEWS

impact on business and society.

From reformulation to reduced sugar options, the Sugar Tax is transforming how the industry talks about the white stuff. Business journalist Steph McGovern will discuss how the sugar debate is shaping sales.

Discover how to communicate with customers about health, and whether the tax is going to be effective, alongside fresh market insights from MCA. The panel will include MD of Cawston Press Steve Kearnes, Director General of the British Soft

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EXHIBITION Drink Association Gavin Partington, Founder and Dietitian at Nutrition and Marketing Consulting Glowing Potential Emily Foster and Executive Director of MCA Simon Stenning.

With the one in five UK teetotallers wanting more from their soft drinks, the session from Graeme Loudon from CGA will help provide inspiration on how to refresh your stock with a deep dive into this booming market, from zero alcohol beer to spirit-free gins. Plus, a top mixologist will mix some enticing selections live on stage.

Graeme will be joined by Adam Phoenix who is the Bar Operations Trainer at molecular mixologist focused cocktail bar, The Alchemist.

Each morning will kick off with a Breakfast Bite session featuring representatives from every UK region, who will each bring their best awardwinning products or quirky producer. Visitors will be invited to start their mornings with a few supplied tasters before the sessions kick off.

Another key issue for consumers is health. People are demanding that they be given healthy options and buyers must answer that call. A health panel will discuss the latest movements in this sector, from functional foods with a focus on protein, plant-based foods and superfoods, to personalised nutrition and technology, labelling, the war on sugar and obesity. Provenance is another area that has become a hot topic for consumers. The Happerley Board, which works to secure provenance honesty and transparency across the food industry, will host a panel on where our food comes from.

A session on building a brand will aim to guide retailers in how to maximise profitable sales.

The audience will hear from success stories within the

38 March 2018 SANDWICH & FOOD TO GO NEWS

industry, such as Snaffling Pig and Apprentice Levy.

Highly important issues including staff skills will be covered. Useful consumer insight will be provided by

MCA and him!, looking at both retail and foodservice, as well as an in-depth look at category growth and projections for the hottest trends next year.

Demonstrating its wide focus, Food & Drink Expo will host suppliers from around the world from Ireland-based Taste Cork, a food initiative to support a sustainable local food economy, to Vleems Food BV of the Netherlands, Holland’s top producer of microwaveable convenience snacks for retail.

Dan Dixon, Sales Director at Food & Drink Expo, said: “Every two years Food & Drink Expo provides a unique opportunity for buyers to source inspirational products. But, even more important, is the raft of free advice and insights available to visitors at the show.

Success breeds success and we hope that our attendees this year return home full of business-building ideas and an accurate overview of what we can expect across the relevant markets in the year to come.”

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Francombs Sandwiches BOOMING

online business J

oe Francomb is the driving force behind Francombs Sandwiches in Rochester, Kent. As well as a thriving business based on visitors to his shop, he also has a booming online business. This has grown to the point that his online sales are now half a million pounds per year and continuing to climb. I’d like to take you through the journey of how he has achieved this and the lessons learnt along the way.

We created Joe’s first website at the end of 2011 and he accepted his first order in February 2012. I’d like to say that since then it’s been uphill all the way, but that wouldn’t be true and also wouldn’t make for a very interesting read. To start with Joe’s progress was rather uninspiring. His business grew a little, taking orders for both collection and delivery for around six months, but hardly broke any records. Unfortunately at that time, due to staffing issues, Joe scrapped the delivery service. Offering collection only, sales declined to the point that I

thought Joe would probably pull the plug entirely.

AT LAST, THE START Joe struggled along with mediocre sales for over two years but eventually managed to get things in order enough to relaunch his delivery service. This time he threw himself into it a great

40 March 2018 SANDWICH & FOOD TO GO NEWS

Online ordering for lunch isn’t just a passing interest, it can and should be a fundamental part of driving your food-to-go business forward, says Butterware’s founder and managing director Graeme Simpson.

Francombs Sandwiches neatly illustrates the theme, where online ordering has transformed the business

deal and his effort started to really pay off. Below are the total orders on a weekly basis since Francombs launched. You can see from this that the initial ‘wilderness period’ lasted over two years before a noticeable and steady incline begins. This was around the time that Joe launched a second website to handle buffet orders.

ONLINE ORDERING TRY THIS, TRY THAT As the two websites continued to process more orders, Joe entered a period of experimentation, as he worked on timings, cut-off periods and delivery routes to discover what worked best for his customers while enabling him to consistently fulfil the orders in an efficient manner.

During this experimentation phase, Joe also attempted various methods of marketing, both to find new customers and to make sure his existing customers stayed interested and kept ordering.

This was done primarily by emailing out a newsletter, initially twice a week, listing specials and so on. Alongside this Joe ran an ongoing deal offering 10% off on Mondays using a discount code to be entered at the checkout.

MONDAYMADNESS10 was a great success, with a great many customers taking up the offer and then of course placing repeat orders for the rest of the week.

Joe also introduced meal deals, which were very popular. Although he credits the meal deals for helping with growth, when he later did a financial analysis using the data collected by Butterware, Joe concluded that the only ones making a profit from these deals were the manufacturers of crisps and drinks. Joe decided to remove meal deals after a while and the resulting drop in business was only short lived. And, of course, even with a drop in revenue, profits were up so it didn’t really matter. Customers returned because the quality of the food was excellent and the service matched it. Clearly offering the best food and the best service beats the cheapest price in the long term.

Joe also ditched the weekly discount codes but upped the frequency of the newsletters to daily. Customers can opt out so they’re not bombarded with unwanted emails but seemingly the majority liked the daily reminder to get on and order their lunch. The newsletters actually varied surprisingly little and the mantra was always the same - Order Online!

As well as experimenting with his own logistics and the parameters of the online system, Joe would constantly come back to me with suggestions of how he felt it could work better. We would then discuss what he was trying to achieve with a change. I wouldn’t always agree that it was a good idea, but usually it seemed worth a shot. Most of the time he was indeed right, but not

always. But you don’t know unless you try.

FAILED FEATURES There are a few features floating round our system now that originated from a suggestion from Joe but that he ultimately discarded. We don’t tend to remove such features as they might work for someone else.

Delivery charges is one such example.

We wrote quite a complex system capable of levying delivery charges based on both value of order and delivery distance. Ultimately Joe felt that a delivery charge was too off-putting for most customers and instead we amended the system again so that the minimum order value could be adjusted by delivery

distance instead. This was a good compromise; the customer wouldn’t be put off but Joe’s delivery drivers wouldn’t be travelling miles to drop off a bag of crisps.

It would be fair to say that Joe has had as much input in steering the product development of Butterware as we have! I’m very happy to say that as without listening to customers such as Joe, we’ll never be able to offer them the system that will serve their business the best.

WE’RE ON THE UP Looking again at the graph, you can see that this period of incremental changes and growth continued rather blissfully until around the beginning of 2016.

www.sandwich.org.uk March 2018 41

ONLINE ORDERING (Speaking of the graph, have you noticed the drop to zero each Christmas period when Joe and his team have a well deserved break?).

At this point, ambition perhaps got the better of Joe. In order to reach greater numbers of customers, he came up with a plan to expand geographically.

Joe purchased three catering trucks and arranged to site them in semi-permanent locations, each a distance which was deemed reasonably close to HQ for logistics, but far enough away to service a new group of customers.

Although the Butterware system will handle multiple locations via a single website, this only works if the majority of the settings are the same, including the menu. As the catering trucks were offering a cut-down menu, we decided to assign each truck its own website with a single initial homepage allowing the customer to select the right one for their geographical area.

ROUND THE VIRTUAL BLOCK At this point another Butterware customer opened a branch in the centre of London. In order to get things off the ground quickly, they offered free lunch to everyone on their first day.

The queues were round the block and Joe was inspired by the photos he saw of this on Twitter. He decided to try to replicate this online.

In order the accomplish this, we added a new feature which allowed Joe to offer a sizeable discount of £5 for the first 500 new customers that signed up to each of the three new websites. This was a bold investment from Joe to get the sites working, yet actually a very sensible one. In reality, the actual cost to Joe was far less than £7500. Compared with other marketing options, this proved to be a cheap way of acquiring new customers. As the promotion was run through the website, Joe had up-to-the-minute data that allowed him to accurately monitor how successful it was. If you compared this to, for example, a series of adverts on local radio, you could easily spend more than this and you wouldn’t really know how many new customers had signed up.

Joe had flyers made and distributed around each area in advance to generate interest and let people know about the initial discount. The promotion was a storming success! The first site to launch gathered nearly 550 new customers within three weeks and the others collected similar numbers.

AND BACK DOWN AGAIN Looking from afar at the online figures, I assumed Joe had hit the jackpot but sadly it was not so rosy at the business end. The distance to the vans made managing them very tricky and occasional staff shortages were difficult to cover. The logistical problems were just too great for it to be successful and so in a remarkably short space of time, Joe made the difficult decision to pull the plug.

All three new vans were promptly closed and Joe sold them on. The ambitious experiment had been bold but ultimately an expensive failure. But as I’ve learnt and you’re probably by now also starting to understand, Joe isn’t easily put off. Sales suffered as a result of the experiment and now actually dropped to below were they’d been before. But Joe immediately began to rebuild them and think about how he could do things differently.

42 March 2018 SANDWICH & FOOD TO GO NEWS

ONLINE ORDERING in the same time as before or less.

AH HA! This gave Joe an idea. He reopened each of the websites for the remote locations, emailing all the customers that were still registered and letting them know the good news. But this time, instead of using a nearby static van, all of the orders were fulfilled from the existing kitchen at Francomb’s HQ. This made it easier to manage stock, staff and generally avoid all of the problems which had plagued the first attempt. Now, because the vans no longer needed to take cash, the drivers could make the 20-30 minute drive out, drop-off all the orders and still make it back in a reasonable time. Eureka! Each of the sites immediately picked up sales almost where they’d left off but this time without all of the accompanying logistical problems.

NO CASH PLEASE, WE’RE BRITISH In his quest for further efficiency savings, Joe made one small change at this point, which would have important consequences later. Having offered a complete range of payment options until then, Joe removed the option to pay for deliveries with cash. All delivery orders had to be paid for in advance using an online payment method. This seemingly small change had a huge impact. To start with, sales actually dropped slightly as customers got used to the change but this trend soon reversed.

The main benefit to Joe was that his delivery drivers (and by this time there were several) no longer had to stop and wait for customers to turn up and then ferret around for the cash. They could simply leave all the orders with reception and move on to the next delivery. The improvement in efficiency for deliveries was huge. The drivers could cover a larger area and greater number of stops

NOW AND THE FUTURE Joe still continues to pester me, asking me for new features and hounding me for completion dates on development work.

But I’m not complaining. Joe has helped us to demonstrate that online ordering for lunch isn’t just a passing interest, it can and should be a fundamental part of driving your food-to-go business forward.

You may also have spotted interesting behaviour which helps to drive the success. As much as Joe introduces new ideas, a lot of the time he’s trimming them back or removing things that don’t work. Don’t be afraid to decrease turnover if it increases profits.

Joe is also incredibly generous, passing knowledge to our new customers and giving them the benefit of his experience.

His websites now collectively average around £500k per year and continue to grow. I don’t expect that Joe has reached his limit yet and will continue to strive to find new ways to grow his business.

And we will continue to help him reach his goals.

FRANCOMBS SANDWICHES In business since 2011 Online since 2011 Employees 12 people 5 delivery vehicles 2 catering vans Open 5 days a week BUTTERWARE Launched 2011 Based : Ross on Wye and Strasbourg Team 5

www.sandwich.org.uk March 2018 43

TECHNOLOGY

Blockchain to bring ‘food traceability into a new era’ W ith consumers increasingly expecting greater transparency from food manufacturers and suppliers, Bureau Veritas has revealed that blockchain technology is set to revolutionise the industry by making complete food traceability possible for the first time ever.

According to latest figures, in 2016/17 the UK Food Standards Agency investigated 2,265 food contamination incidents – up 30% on the previous year. Meanwhile, the World Health Organisation (WHO) estimates that almost 1 in 10 people become ill every year from eating contaminated food, with 420,000 dying as a result.

To provide greater clarity to the issue, certification provider Bureau Veritas has launched a new white paper ‘Food traceability: The blockchain revolution’, detailing the current obstacles in food traceability

with recommendations on how to overcome these by utilising the latest advances in disruptive technology.

As detailed in the white paper, blockchain is a ledger where transactions are recorded and confirmed, acting as a record of events that is shared between many parties.

In a food supply chain, for example, a failed test and inspection on a product at any stage of the supply chain will be automatically traced to the origin of the failure.

According to Bureau Veritas, adopting blockchain technology could transform how organisations manage food traceability by improving efficiency, eliminating duplication of reconciliation efforts and reducing the need for intermediaries.

What’s more, a whole host of other features make blockchain technology highly suited to monitoring food supply chains, including the fact that it is open to any participant and any

44 March 2018 SANDWICH & FOOD TO GO NEWS

type of information can be entered.

It also uses cryptography to protect commercially sensitive information as well as being able to use smart contracts - a set of automated rules governing a transaction - to provide extra security.

Joy Franks, UK certification managing director at Bureau Veritas comments: “Although consumers are increasingly demanding greater food transparency at the swipe of a finger, extensive costs and logistical issues have meant that for food manufacturers and suppliers’ complete traceability has remained an elusive goal – until now.

“Inherently, the issue is complexity.

A single product may go through six to eight stages of a supply chain before it ends up on shelves, making end-to-end traceability using current methods such as sampling nigh on impossible to achieve.”

“As such, we need only look at the rising number of food safety breaches, which can often result in irreversible reputational damage to understand how blockchain technology can revolutionise the industry by increasing the reliability of information.”

Joy adds: “It is easy to see why blockchain is such an exciting development for the industry.

Blockchain’s very advantages – the need for consensus, the immutability of data, the ability to use smart contracts and permissions – raise the stakes on getting the system right at the outset.

“As a result, it can increase the reliability of information, making complete traceability possible without any single all-powerful actor, or the presence of an independent third party at every transaction – making it a quicker, cheaper and more efficient process.

“Looking to the future, we see blockchain as becoming an integral part of the food supply chain mix and one which organisations should start making the most of now to bring food traceability into a new era.”

As a recognised independent third party with expertise throughout the food supply chain, Bureau Veritas has extensive experience in helping organisations put in place food traceability blockchain systems as well devising appropriate systems of governance.

“

Spot the difference

I would like to thank your team and yourself for an excellent association which truly cares for its members.

”

Michael Curley. The Buffet Shop Ltd. Helensburgh

These two sandwiches look identical.

That’s because, unless you peel back a slice of bread, they are. But the difference inside matters a lot to your customer.

The little things are important in corporate catering. A blob of mayo in the CEO’s sub, and you’ve lost a regular customer.

Spoonfed’s catering management software does a lot more than help you get every order right. It lets your customers order online, it removes the need to rewrite anything, it automatically produces production and delivery reports, and it makes invoicing easy. But when it comes down to it, Spoonfed is just about knowing you got the order right without playing spot the difference.

getspoonfed.com

Spoonfed_Advert_AW.indd 2

28/02/2017 09:43

To advertise call Paul Steer on 01291 636342 March 2018 45

TECHNOLOGY

Social Enterprises put catering software to work Social enterprises like Scotland’s hugely successful sandwich bar operation Social Bite, are using corporate catering services to increase their revenues

T

apping into the corporate drive to contribute to social causes, charitable enterprises are finding catering delivery services to be an increasingly important way to help local communities. . .

Profits from delivering meeting room food enable them to offer financial aid, while they provide local people with employment and a chance to learn new skills.

And technology is playing a major part in the change. Non-profit companies around the world, from Brooklyn to Brisbane, are looking to software in search of ways to improve efficiency and help in the running of their drop off catering services.

NEW REVENUE STREAMS Running a corporate catering service can provide a regular and reliable revenue stream when carried out efficiently, but many social enterprises are finding that the increased workload and expansion create problems in the kitchen.

The challenges they face are familiar to any caterer: time wasted transferring order information by pen

and paper; important details about preferences and allergen requirements lost; hours on end dedicated to sorting through invoices.

But the pressures of a stressful kitchen can seem all the greater when profits are going to a good cause, or when those needing help are even employed as staff.

This is why social enterprise caterers are increasingly looking to software to handle corporate catering.

CATERING MANAGEMENT SYSTEMS Software to handle hospitality catering varies in its extent and capabilities, with the most comprehensive systems starting with online ordering and ending with invoices, but some of the most valued aspects for social enterprise caterers are the following: • Automatic transfer of information - when an order has been placed, it is carried through the system, along with allergen requirements and preferences, without needing to be re-keyed.

• Simple instructions - production sheets aggregate all items needing to be prepared, saving time in the kitchen and improving

46 March 2018 SANDWICH & FOOD TO GO NEWS

efficiency. Clear delivery instructions can also be allocated to the right person.

• Handling growth - a good system will make it easy for the caterer to deal with increased demand without an increased level of stress to match.

• For caterers operating at multiple sites, orders need to go immediately to the correct one using geolocation.

• A shared calendar, updated in the cloud, shows all orders, quotes and events.

SOCIAL BITE’S SOFTWARE SUCCESS Scottish non-profit retail chain Social Bite saw the benefits of adopting a system first hand when they started, using Spoonfed, the catering management software. With all profits going to initiatives that help the homeless, it was important that they adopted the right system first time, and avoided losing revenues that were going to good causes.

It was clear that a new system was needed, as Social Bite was using pen and paper and several different email addresses for

corporate catering orders - a system they found inefficient and unreliable. Manually recording and transferring information limited growth, as some customers received late or incorrect orders.

After starting with Spoonfed, they saw monthly corporate catering revenues grow from £7,000 to £70,000 in six months,

TECHNOLOGY and growth has continued since then. This was partly possible as customers could order online rather than wait for a member of staff to be free to receive their call, but Social Bite’s success was as much about handling the growth as it was obtaining it. With the ability to automate each step of the way, they used Spoonfed to improve their service even as demand for food skyrocketed.

Part of this rapid growth also came from improvements to the customer journey. With a convenient online ordering experience displaying extra items at key moments, Social Bite saw a 25% increase in the average order value.

Charlotte Turner, Social Bite’s Head of Corporate Catering, says: “Moving to Spoonfed over three years ago completely transformed our company, taking us from a small caterer to one of the nation’s leading catering businesses.

“Spoonfed takes into account our customers’ experience as well as our own and thanks to the simplicity of using the system, we have freed up more time for our staff to focus on the customer journey and as a result we continue to grow - in 2017 we grew by 22%.”

GLOBAL CHANGE Social Bite is by no means on its own among social enterprises in adopting a catering management system. The trend for companies that are trying to change the world to embrace technology in the kitchen is international.

UK-based Spoonfed has seen strong growth in North America, Australia and Europe.

With the software’s recent translation into French and Flemish, Spoonfed is expanding further, opening the system up to more companies that are offering good food for a good cause.

The latest social enterprise to take on the system is New York’s ‘Project Renewal’, where it will be used to manage their substantial catering operation of more than 50 shelters in Manhattan for homeless and lowincome men and women.

Alongside their institutional catering, Project Renewal will soon be using Spoonfed for events, entering the corporate market.

EMPLOYING PEOPLE IN NEED OF HELP Project Renewal will be looking to recreate some of the success social enterprises have seen as far away as Australia, in adopting the software. Espresso Train Cafe & Catering in Brisbane signed up recently to the system, looking not only to work more efficiently, but to employ more people in the work they do.

Kirsty Leigh, Manager at Espresso Train Cafe & Catering in Brisbane said: “The introduction of the software and online ordering has made it so easy for customers to repeat orders and pay online. It has really streamlined the catering side of the business for us. We now employ more people with learning difficulties and disabilities as sandwich makers, cake bakers and delivery personnel. And they love it.

It gives our team members good self-esteem and pride knowing they have somewhere they’re needed.

Because, without them, the orders wouldn’t get done and delivered on-time, everytime.”

BEATING THE COMPETITION The market for corporate catering is competitive, and kitchen staff are under a lot of pressure to avoid mistakes and get orders right. While social

enterprises appeal to businesses as a way to give back to the community, companies will not be willing to risk ordering if they think there is a chance that their meeting room food might not arrive as planned. Shine in Leeds looked for a management system to so that they could guarantee great service and compete with local caterers.

Claire Thompson, Business Development Manager at Shine, has been pleased with the results: “The software has enabled us to work in an organised and efficient way, competing with the larger organisations that provide outside catering in Leeds.

We have been able to win large contracts with Blue Chip companies, which has helped us to grow our corporate catering business of which 95% of the profits are invested into our social impact initiatives”.

THE JOURNEY With the software initially targeted at independents, QSR chains and contract caterers delivering meeting room food, this additional direction the software has taken has been welcomed

by Spoonfed Co founder, Willie Biggart: “Whilst it is great that the system has been adopted by large food service management companies and small independent sandwich chains, we are absolutely delighted that social enterprise caterers have shown a real need for our system.

“When we started Spoonfed we knew that it would help caterers, but we didn’t appreciate the vast number of organisations out there that use corporate catering to do good in the world, either through employment or by directing their profits to a good cause.”

www.sandwich.org.uk March 2018 47

NEWS

T

he British Sandwich and Food to Go Association has published its response to the Scottish Government’s ‘A Healthier Future’ Consultation.

This response covers three key sectors of the UK foodservice economy – estimated to be worth around £7 billion (source Allegra Strategies) - through the views of three trade associations, The Sandwich and Food to Go Association, The Pizza, Pasta and Italian Foods and The Café Life Association. These together represent the interests of over 2000 businesses across the UK, some of which operate in Scotland. The businesses range in size from very large to small family run cafes and sandwich bars.

Our organisations are fully supportive of the need to tackle the obesity problems in Scotland and, indeed, across the UK. We take the view that this is best tackled by co-operation between Government and businesses with the understanding that change in consumer diets needs to be a co-operative effort over time and the imposition of quick solutions can backfire if consumers feel that their right to choice is being denied.

Over the last few years our organisations have been working with the UK Government to reduce salt and fat in products which has resulted in significant changes in the formulation of products. For example, the targets set for the pizza retail sector have been largely achieved and in many cases exceeded through co-operation. However, this has been a managed process taking account of consumer reactions. Indeed, there have been examples of consumers rejecting products as too bland because reductions have been made too fast which underlines the need for care in structuring programmes.

In the case of salt reduction, there is some evidence that some consumers are adding back salt into ready-made products which can completely negate the work that has been done.

BSA ‘A Healthier Future’

responds to Scottish Government’s

Consultation RESPONSE TO CONSULTATION QUESTIONS Q1: Are there any other types of price promotion that should be considered in addition to those listed?

While we understand the motivation for controlling price promotions, they are not necessarily always designed to sell more product. Promotions can be used to encourage changes in consumer behaviour, such as to buy healthier options, and can also play a significant part in minimising waste by incentivising sales of products as they approach the end of their shelf-life.

We would encourage the Scottish Government to work closely with retailers and manufacturers in constructing guidelines on promotions that achieve the desired results without creating issues elsewhere in the supply chain.

It is difficult to comment further without more detail about the plans to control promotions.

Q2: How do we most efficiently and effectively define the types of food and drink that we will target with these measures?

Not all consumers are obese and they can have very different dietary needs.

We believe that long term change will

48 March 2018 SANDWICH & FOOD TO GO NEWS

be driven by consumers and that the most important aspect of this is for businesses to provide the information they need to make healthy choices.

Indeed, we are already seeing ‘health’ becoming a major driver in terms of the products consumers are buying and this, in turn, will further drive change in the supply of foods at all levels in the market.

The critical factors are less about the foods themselves than the importance of providing accurate nutritional information and educating consumers about healthy eating.

The introduction of pack nutritional information has been a major step forward in the packaged food industry and has been picked up in different ways by the bigger businesses in the foodservice sector. However, there is still a long way to go as the bulk of smaller foodservice outlets need help in this area as few have access – or can afford – the technical know-how to provide the correct information.

Many are also fearful that if they get it wrong they may fall foul of Trading Standards.

Rather than castigate specific foods, we believe more could be done to make sure consumers have the information they need to make the right choices.

BSA Education and media support for healthy eating also have a major role to play both in the short and long term.

We would suggest that the best way for the Scottish Government to spend the £67,000 it is planning on support for SME’s would be to focus this on providing the means for these businesses to provide more consumer information.

Q3: To what extent do you agree with the actions we propose on nonbroadcast advertising of products high in fat, salt and sugar?

We do not believe that a blanket ban is necessary as it could be unfairly damaging for some sectors of the industry and some products that are not necessarily unhealthy. Vegetarian pizzas, for example, can be relatively low in calories as are some burgers.

Indeed, there is an argument that healthier versions of some products should be promoted more strongly.

Q4: Do you think any further or different action is required for the out of home sector?

We believe that clear labelling and consumer education are the keys to tackling the obesity problem in the long term. To this end we fully support calorie labelling and portion guidance but we have major concerns about caps on calories or portions.

In terms of calories, help needs to be given to smaller businesses in providing reliable nutritional information on products as most do not have access to the technical know-how to provide this.

It is also costly for them to obtain the right information as testing is expensive.

At the same time better advice is needed on what a standard portion size should look like so that there is more consistency in approach.

There are also technical issues with reducing calorie levels in products that need to be taken into consideration as reformulations to achieve one goal can create new problems. For instance, shelf-life can be affected which can drive up food wastage.

Reductions in portion sizes can also have negative consequences. For example, there is unlikely to be any significant reduction in product prices as the main costs of making products are in the manpower and other overheads rather than the ingredients.

There have been examples in the past of consumers baulking at reductions in portions because the costs have remained the same.

Furthermore, if consumers feel that recommended portions are too small they may be driven to buying ‘extras’ or to more snacking between meals, thus defeating the objective.

Q7: Do you think any further or different action is required to support a healthy weight from birth to adulthood?

We fully support the Scottish Government’s proposal to invest in making food and nutrition a greater part of the school curriculum as well as the focus on physical exercise.

It is important that any proposed changes are undertaken in consultation with food technologists in the commercial sector to ensure their viability.

We must also remember that the main competitor of the food-to-go commercial market is the made-athome market over which far less control can be exercised.

Our view is that changes need to be managed by Government and food businesses in co-operation if long term success is to be achieved.

Q5: Do you think the current labelling arrangements could be strengthened?

As stated above, we believe that front-of-pack labelling is one of the keys to getting long term change in consumer eating habits but it needs to be extended across the entire food sector, including smaller foodservice businesses. In order for this to happen assistance needs to be given to SME’s to provide this information without fear of getting it wrong and misleading.

We have urged the UK Department of Health in the past to provide on-line calculators as well as simple to follow guidance to help small businesses provide this information. This would be a useful investment by the Scottish Government.

Q6: What specific support do Scottish food and drink SME’s need most to reformulate and innovate to make their products healthier?

SME’s do not generally have the technical knowledge to reformulate products or provide the correct information for consumers on nutrition.

They also lack the financial resources to rely on testing.

Q11: What do you think about the action we propose for making obesity a priority for everyone?

We fully support the importance for increasing awareness about obesity with all sectors of the public as well as encouraging people to be more focused in managing their diets.

While obesity is not entirely a food issue – changes in lifestyles being a major contributor – there is undoubtedly a need for consumers to be more aware of managing their food intake and the provision of clear and concise nutritional information on all foods is important to achieving this.

Q14: Do you have any other comments about any of the issues raised in this consultation?

We would urge the Scottish Government to take full account of the economic impact on businesses and employment in implementing changes in this area. The UK food industry makes a substantial contribution to the economy and will need time to implement changes.

We are also mindful of the nature of many businesses which trade across borders where substantive changes in product formulations can have considerable impact on the practicalities of supplying markets.

In addition to the Scottish Government proposals, Public Health England is also looking at nutrition and diet in relation to portions and calories. Salt and fat targets are also due to be reviewed by the British Government in the next year.

It would be helpful to have a cohesive approach in these areas across borders.

www.sandwich.org.uk March 2018 49

MEAT FOCUS

A new range of meat slices could give sandwich fillings a new dimension At a time when R&D is being curtailed due to shrinking budgets, it’s great to see that an exciting new range of products has been developed for the food to go industry.

West Country company John Thorner’s of Somerset, has come up with a range of ‘Gourmet Slices’, addedvalue meat slices, which it is currently targeting at supermarkets and is shaping up as a future potential winner for the sandwich sector. It’s already talking to one sandwich manufacturer.

Products include a wide range of options such as Chicken, Rosemary & garlic; Chicken, sage and onion; Chicken, Pesto and mozzarella; Beef, beer and mustard; Beef and Spanish chorizo; Beef and horseradish; Pork piri piri and BBQ pulled pork.

They can be produced in a variety of shapes specifically for carriers such as baguettes or standard sandwiches, and in textures ranging from coarse and rustic to pate.

Another advantage offered by the product is that because of the production process, added ingredients such a sage and onion stuffing are spread right through the sandwich evenly, from the first bite to the last, rather than unevenly distributed. Additional ingredient options give them a large number of variants such as garlic, sundried tomatoes or olives, as well as sage and onion (one of the favourite profiles) and the company is happy to work on bespoke ranges to customer specifications.

So how did it all start for the company? “We started off as a very small farm shop about 40 years ago, selling predominantly meat. We have a production base in mid-Somerset,” says owner and managing director Jon Thorner.

“We opened four franchised butcheries in other farm shops and we sell a whole range of kitchen-produced

products in them - not just fresh meat, but a whole range of things like sausage rolls and pasties and that’s now around 30% of our turnover. We are also supplying Ocado with those products.

“Because we have all these production facilities, adding a coldslicing meat for sandwiches seemed like a great idea. We took that idea and developed a big range of products ideal for sandwiches using meats with any degree of provenance that people might want to have such as outdoor reared pork or Aberdeen Angus Beef. We have total flexibility for using bespoke regional products for whatever species we are using.”

National sales manager Mark Walker adds: “We were thinking of targeting delis initially but then researched supermarkets’ sliced cold meats and realised that there were opportunities there. We already sell through Ocado on the basis that someone will buy the products to make sandwiches.

“If you go to any supermarket now, the range for cold sliced meats has been static for some time: there’s ham in about 20 different formats, be it wafer

50 March 2018 SANDWICH & FOOD TO GO NEWS

thin, breaded, Wiltshire or smoked; then you’ve got turkey, beef, corned beef or chicken.

“We didn’t even think about the sandwich market at first but then it struck us that it was perfect for the sector.

“We’ve got to the point now where we want to find out if sandwich manufacturers are interested and if they are, we can develop our production capabilities to supply the demand if it’s there. We’ve had these special cooking dies made and they come out in a loaf shape, but we could potentially make them in any shape – even possibly for a shape more suitable for baguettes.”

Does the company have the capability to produce on a large scale? Mark Walker is totally confident: “We like to describe ourselves as a big-little company – our turnover is around £9m a year and we’re already dealing with companies like Ocado, In other words we’re not afraid of big companies.”

Jon Thorners can provide samples, generic or bespoke recipes. Contact Mark Walker at mark.walker@ jonthorners.co.uk Tel: 07943 104841.

food preparation

done right

From flavoured stuffings, meatballs in a range of weights and sausages that can be coined, sliced, halved, planked and battoned, we can prepare a range of components and pre-made, individually packed ‘food-to-go’ products to your exact requirements. Our products are delicious, easy to use, and made uniquely bespoke, just for you.

At our new state of the art product development facility we can now create on trend options for your specific brief.

With the flexibility to innovate, and work alongside you from concept to store, you are always assured the highest quality ingredients possible for your product.

Let’s make conversation...

Glendale Foods, Glendale House, Pendleton, Cobden Street, Salford M6 6WF UK +44 (0)161 743 4100 | info@glendalefoods.com | www.glendalefoods.com

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The food-to-go market

stands out like ‘a beacon of light’ Menu excitement has been a key factor behind the £20.7bn food to go market and it will need to continue to show innovation to sustain this growth over the next few years

Julie Sloan

52 March 2018 SANDWICH & FOOD TO GO NEWS

WE’RE READY...

At Dawn Farms we offer a full product solution for cooked and fermented meat ingredients across pizza, sandwich and prepared meal sectors. We are proud to be the preferred supplier to the world’s leading food brands and are considered to be the industry leaders in food safety, sustainability and insight-led product innovation. We put the customer at the heart of everything we do, which is why for your convenience all our products are fully cooked and ready-to-eat.

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Visit www.dawnfarms.ie to discover the ingredients that set us apart.

SANDWICH MEATS

I

n the eating out arena, the sandwich and food-to-go market stands out like ‘a beacon of light’, according to Dawn Farms, the leading supplier of innovative cooked meat ingredients to food manufacturers and the foodservice industry across the UK and continental Europe, A recent MCA report estimated that the sandwich and food-to-go market is set to reach £20.7bn in 2018, again outperforming the wider eating out market.

Menu excitement has been key and will need to continue to show innovation to sustain this growth across all eating occasions over the next few years.

But how can food to go keep on delivering a memorable food experience for today’s rapidly-changing consumer tastes? This is the challenge Dawn Farms set its teams of culinary chefs and food scientists in its innovation hubs in Kildare and Northampton.

The answer, according to Consumer Insights Manager Julie Sloan, is currently outdoor BBQ flavours and street food.

“We see food-to-go as the gateway to the wider eating out market,” said Julie. “It’s fast moving, engaging and consumers have just as high expectations of their food experience as they do in other channels.

“Take street food, the urban hipster ‘fad’ which continues to expand its influence on menus from sandwiches to burgers to Asian noodle bowls.

Whereas Generation X consumers call it al fresco dining – prompting nostalgic memories of neighbourhood barbecues, late night burger vans, campfires and picnics - Millennials and Generation Z consumers today call this street food, as they forage every day for new tastes and explore primal cooking

‘As a counterpoint, fruity and citrus flavours also are becoming more commonplace in meats, with Caribbean chicken (orange), Mexican beef (lime), pork carnitas (juniper), Szechuan pepper chicken (lemon) or more intensely applewood-flavoured bacon proving popular’ techniques such as open grills or clay ovens,” she said.

The nature of the UK’s climate imposes its own restrictions on daily cooking and eating outdoors, but consumers nevertheless have a yearning for an authentic food experience, finding ways to make lunchtime or the journey home from work that little bit special and indulgent.

“Today, we want authentic rustic dishes packed with flavour and texture,” said Julie. “Smoking and open flame grilling are the traditional techniques we use to achieve intensity of flavour – our customers increasingly want that intensity ramped up whether it’s a hickory or beech wood smoked bacon or stacked layers of thinlysliced naturally smoked beef brisket.

“Often smoke flavours are paired with ingredients such as smoked paprika or smoked salt to enhance the authentic smoky barbecue

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flavour. And we’re looking at how can we maximise the umami flavour we get from bacon, for example by slicing thickly or thin and crispy, depending on the end application. We’re increasingly searing meats to give that golden to blackened, crispy texture before slow cooking to achieve perfect melt in the mouth tenderness.”

From those charred, burnt, ash flavours, Dawn Farms also sees demand for bitter flavours sweetened with maple or honey, such as sweet cure bacon, maple whiskey ham or the company’s ‘flexitarianinspired’ beef and kale meatballs.

As a counterpoint, fruity and citrus flavours also are becoming more commonplace in meats, with Caribbean chicken (orange), Mexican beef (lime), pork carnitas (juniper), Szechuan pepper chicken (lemon) or more intensely applewood-

flavoured bacon proving popular.

“While we’re enjoying the nostalgic revival in rustic cooking methods, we’re also excited by the departure from traditional British cuisine and the scope it gives us to explore more novel and interesting ingredients for the dynamic sandwich and foodto-go market, which stands out like a beacon of light in the future of eating out,” said Julie.

Inspired by leading US sandwich chains, the company has developed over the last year a range of pulled and chopped sandwich fillings, including BBQ Burnt Ends, BBQ Smokey Ham and Creole Blackened Chicken as part of its authentic American BBQ Slow Cooked range. It has also been taking flavour inspiration from ‘hot’ cuisines like Middle Eastern, Thai, Ameri-Korean, Filipino, Cuban and Hawaiian.

Meanwhile, Dawn Farms’ Cooked Cuts range of great value, ready-to-order cooked meats offers the best of both worlds in terms of menu excitement and inspiration as well as authentic flavours, premium and high protein meat ingredients.

Cooked Cuts includes ‘must-have’ sandwich proteins from chargrilled chicken-strips, sliced meats to slow cooked pulled meats and spicy beef meatballs.

There are also new additions such as American pastrami, chorizo and a range of succulent flavoured chicken such as Mexican Fajita and Chicken Tikka.

Cooked Cuts website: www.cookedcuts.ie Follow us on twitter @cookedcuts Dawn Farms website: www.dawnfarms.ie Dawn Farms publishes a popular weekly Top 9 for Friday trend ezine. For further information contact info@dawnfarms.ie

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PACKAGING

The Government must lead in challenging the current waste industry, says BSA CONSUMERS and businesses are being prevented from recycling effectively by the lack of a cohesive approach to handing waste by local authorities and waste recyclers, according to work by the British Sandwich and Food to Go Association.

If the Government is serious about tackling packaging waste, it is essential that it resolves issues that are acting as a barrier to recycling, it says. The UK already has capacity to recycle a high percentage of the paper cups used for drinks but is currently handling a fraction of this volume, largely because there is no structured way for collecting it.

Consumers are also confused about where to throw food packaging because there is no clarity in terms of collection and waste handling.

Until a joined-up collection system is put in place, it says, this is not going to be resolved.

The Association is calling for the Government to lead in

challenging the current waste industry to clean up its act by: • Introducing a national recycling standard whereby local authorities all operate the same systems for waste collection, including a standard national colour coding system for bins; • The introduction of an on-pack colour coding system, linked to the bin colours, which is universally applied to all packs so that consumers can easily understand where to throw their waste packaging; • The introduction of a fair national levy – applicable to all packaging – to support funding of standardised recycling systems nationally and the education of consumers about recycling.

Without these actions, any attempt by the industry to increase recycling levels is likely to be doomed, according to Jim Winship, Director of the British Sandwich & Food To Go Association.

Tel: 01603 721804 and www.fda-packaging.com

“While the industry supports recent initiatives by the Mayor of London and the Government to reduce packaging waste, particularly in the food industry, the lack of consistency in packaging disposal makes it almost impossible to move forward.

“Almost all food to go packaging is carried out of shops for consumption elsewhere and most of this is disposed of randomly, making it very difficult for recycling.

Even where packs are fully recyclable, more often than not they never get recycled as they should be because of disparate waste collection systems. Furthermore, there is ample evidence to show that consumers are confused about what can and cannot be recycled.

“All it would take would be a standardised national colour coding and collection system and many of these problems could be resolved.

Packaging could then carry the same colour coding making it clear to consumers exactly where packs should be disposed of.

“This would also influence change among retailers and suppliers as it would make it obvious which packaging was bad and encourage change.”

Under current proposals from both the Mayor of London and the Government, the focus is all on the manufacturers of packaging and retailers, with even talk of a 25p surcharge on coffee cups to address the problem.

“While a tax may boost Treasury income, it will do

nothing to resolve the issues that are blocking recycling,” says Winship. “What is needed is a levy covering all types of packaging, not just food packs, which should be ring-fenced for investment in recycling. There is already a mechanism for managing this through the PRN (Packaging Recycling Notice) system.

“We also need a transparent system where consumers can clearly see which types of packaging are the most recyclable – they will then put pressure on retailers and the packaging industry to drive change.

“Furthermore, we could do with more support from the waste collection industry in terms of guidance on the most appropriate types of packaging for recycling as many in the industry struggle to understand the complexities of the materials being used. For example, materials claiming to be ‘compostable’ are often seen as an ideal solution yet this is only so if they are disposed of through a compostable waste system.

“Campaigns like the Evening Standard’s ‘Last Straw’ initiative to eradicate plastic straws are a great start but to make a real difference we need a robust recycling system that people understand and that makes sure packaging ends up in the right place where it can be handled. Too much recyclable packaging ends up in landfill sites because of failures in the collection system.”

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Pret asks customers for feedback on plastic bottle return scheme

PACKAGING

P

ret’s CEO, Clive Schlee, is asking customers for feedback on whether the company should introduce a deposit return scheme for plastic bottles. Pret would like to trial its own initiative in Brighton shops in April.

In Britain, it’s estimated that as a nation just over half of the bottles that were sold in 2016 were recycled.

Meanwhile, countries such as Denmark and Germany have seen rates of recycling grow to more than 90% after introducing deposit return schemes. In his blog post, Clive comments, “The idea is that we would add 10p to all plastic bottles and return 10p for each Pret bottle given back to our teams to recycle. The aim is to understand how many bottles are returned and to see if it encourages more customers to opt for a reusable bottle. We will of course reinvest any unclaimed deposits in future sustainability work.

“It will take time to eliminate unnecessary plastic, but I hope this sort of initiative will bring that day forward by drawing attention to the issue and stimulating new ideas. We’d like to trial a deposit scheme this April in Brighton.

We’ve chosen Brighton because we have three busy shops there and we know the local people are highly attuned to the environment. If it is successful we could extend the scheme across the country during the autumn of 2018.”

Clive is inviting everyone to feedback on this idea. Is 10p enough? Is this

the right direction Pret should pursue?

Customers are encouraged to tweet their feedback @cliveschlee.

SHOULD PRET INTRODUCE A PLASTIC BOTTLE DEPOSIT SCHEME? ‘I believe Pret owes it to itself and its customers to take a leading position on the plastics problem. Like many other companies, we have lots to do to improve the reduction and recycling of our packaging.

“So far our teams and customers have been hugely supportive of new initiatives – doubling the discount for bringing a reusable coffee cup to 50p has had a big impact. Customers are also buying reusable bottles and using our free water stations. Plastic straws are on the way out. Wooden cutlery is being tested. This all helps but what else could we do to make an impact?

“I recently visited our Hong Kong business for a five-day trip.

Unfortunately, the late night flight home to London was cancelled and we were told to come back 24 hours later.

I decided to use the free day to hike around the South East tip of Lantau.

This is one of the most beautiful and least visited areas of Hong Kong, despite being very accessible to the airport.

“Everything about the hike was glorious. The ancient temples, the quiet fishing villages, the butterflies and papayas, and the golden sands of the beaches. There was one exception. The

58 March 2018 SANDWICH & FOOD TO GO NEWS

industrial quantity of plastic bottles on the shoreline was truly horrifying. It seemed like a message: do something about plastic bottles, Clive.

“Back in Britain, it’s estimated that as a nation we recycle just over half of the bottles that are sold. Meanwhile countries like Denmark and Germany have seen recycling rates grow to more than 90% after introducing deposit return schemes. So we’d like to trial our own deposit scheme on all Pret plastic bottles. “The idea is that we would add 10p to all plastic bottles and return 10p for each Pret bottle given back to our teams to recycle. The aim is to understand how many bottles are returned and to see if it encourages more customers to opt for a reusable bottle. We will of course reinvest any unclaimed deposits in future sustainability work.

“It will take time to eliminate unnecessary plastic, but I hope this sort of initiative will bring that day forward by drawing attention to the issue and stimulating new ideas. We’d like to trial a deposit scheme this April in Brighton.

We’ve chosen Brighton because we have three busy shops there and we know the local people are highly attuned to the environment. If it is successful we could extend the scheme across the country during the Autumn of 2018.

“I invite you to give me your views on the deposit idea. Do you think 10p is enough? Is this a direction we should pursue?”

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COMMENT

Paper cup recycling increases across the UK Mike Turner, Managing Director of Graphic Packaging International’s European Foodservice business and spokesperson for the Paper Cup Alliance, addresses the misconception that the paper cup cannot be recycled.

“Let’s be clear, paper cups are recyclable, and they are being recycled.

If you are using a paper cup today it is entirely recyclable,” he says.

Working through the Paper Cup Alliance, the industry is itself funding a major programme to boost the collection of used paper cups from across the country, so they can be sent to one of four recycling facilities that already exist in the UK. These facilities are able to separate the thin layer of plastic (polyethylene, PE, which comprises about 4% of the material in the cup) from the paper enabling both paper and plastic to be fully recycled.

“Paper cups are recyclable and they are being recycled but we’ve got to capture the cups once they’ve been used by the consumer, which is why we, as the Paper Cup Alliance are investing our money - not the government’s money - to improve the infrastructure to collect these cups,” Mike explains.

“We put in 4,000 recycling points last year and this programme will continue during 2018 with the addition of a further 415 points. We’re going to

collect those cups and get them to the four facilities that can process that material today - a fifth one is opening later in the year.

This is a really positive story.

“We don’t want product going to landfill. There is a market for these paper cups; that’s why we’re collecting them, getting them into our facilities and turning them into other products.

Mike Turner recently met with Antoinette Sandbach MP, Constituency Member for Eddisbury who broadly supports the industry’s efforts to increase recycling of paper cups.

“We strongly feel a levy is not the way to go. It will impact the consumer. It won’t add to the infrastructure necessary to collect the cups. It will also impact the high street and the manufacturing base. Post-Christmas the high street often has a hard time, so let’s not make the situation worse for coffee shops - that employ around 100,000 people with the impact of a tax.

My members in the Paper Cup Alliance employ 1,700 people - that’s skilled jobs in UK manufacturing. The industry, through the Paper Cup Alliance is taking action. This is happening.

The number of cups being recycled is increasing and will continue to increase. A levy simply is not the way to go.

“Consumers want to do the right thing; they want their cups to be recycled.

We understand there is

60 March 2018 SANDWICH & FOOD TO GO NEWS

consumer confusion about how to dispose of them and agree that investment is needed in separate collection bins for cups.”

In the UK the most widely recycled materials at the moment are tin and aluminium with high public engagement and awareness of the recyclability of those products, but still only 60% of those are being recycled. Through the work of organisations like the Paper Cup Alliance the industry is working hard to achieve even higher

recycling rates for paper cups. “It would be a great goal to reach 100% paper cup recycling in five years - we would love to achieve that and we’re going to work hard to do so,” Mike adds, although he admits that may be unrealistic.

“We need to continue to improve the infrastructure to collect these cups and get them to our facilities to be recycled. Let’s be clear, paper cups are recyclable, they are being recycled and we are working through the supply chain to make sure this happens.”

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PROFILE

Feel Good Bakery The

London’s Feel Good Bakery social enterprise has established a reputation for excellence for its sandwiches, bread and cakes from a number of key sites

One Small Sandwich for Man, One Giant Sandwich for Mankind

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PROFILE

T

he Feel Good Bakery is aptly named. Trading since June 2014, the social enterprise sells its range of fresh made sandwiches from a number of key sites across South London, but it’s ‘feel-good’ philosophy is being felt much further afield. This is because, for every sandwich sold The Feel Good Bakery donates a meal to a child living in extreme poverty through feeding programmes in Nairobi, Romania, and Zambia. As the team says: one small sandwich for man, one giant sandwich for mankind!

However, the feel-good ethos doesn’t stop there. The initiative was set up by Regenerate, a charitable organisation that supports the young people and families living in Roehampton and other South London estates by bringing about positive change.

Here supplying drugs is often the most accessible form of employment for the estate’s younger generation - not to mention one of the most lucrative - and once in that lifestyle it can be very hard to escape, especially with a criminal record.

www.sandwich.org.uk March 2018 63

PROFILE

SANDWICH MENU Houmous & Roasted Vegetables Healthy homemade houmous with oven roast courgette, aubergine, sweet cherry tomato and a fresh salad.

Smoked Ham & Cheddar Just what it says with a delicious dollop of Dijon mayo.

Chicken Salad with Fresh Basil Dressing Heaps of chicken & salad with sweet oven roast tomato, fresh basil and olive oil dressing.

Tuna Mayo, Roasted Red Peppers & Shaved Cheddar Tasty Tuna mayo with sweet roasted red peppers, tangy cheddar cheese and seasonal salad.

Mozzarella & Tomato Oven roast tomato, fresh tomato, mozzarella and leafy salad with our homemade fresh basil & olive oil dressing.

Chunky Egg Mayo & Bacon Proper bacon and free-range eggs with a sprinkling of freshly chopped parsley.

Andy Smith, Regenerate’s CEO says: “Regenerate was set up 19 years ago and supports young people wanting to turn their lives around from drug dealing and other criminal activity. It does this by helping to find them the right future career, but in the meantime offers a paid job and a business mentor”.

Back in the autumn of 2014, Andy began recruiting a team of young ex-offenders including Jarvis and Nathan who were looking to change their lives.

Jarvis explained, “I’ve known Andy for 11 years as he used to do a puppet show at my primary school and in 2009 he took me to Romania with Regenerate to see the work they do there. I was still dealing drugs and went to prison the year after but when I came out Regenerate was there to help”.

Nathan’s, story is similar, “When I was 19 I got arrested for selling drugs. I tried to get a job but no one would hire me so I ended up selling drugs again and getting arrested whilst on bail. Andy gave me a job when I got out last October. I wasn’t fulfilling my potential before but now my family are really proud of me

and my kids. I even get more attention from the ladies,” he grins.

Lots of organisations contributed to The Feel Good Bakery providing their services for free. The branding was created by Antidote. David Loftus, who is Jamie Oliver’s food photographer, created all the imagery, and Tesco donated £15,000 for equipment.

The menu was designed by top food technician Sheena West (who has previously designed products for Marks and Spencer’s) and the Feel Good Bakery team make Sheena’s sandwiches fresh each morning. The offering is a combination of classic fillings - such as mozzarella and roasted tomato, and smoked ham with cheddar – each filling has a unique twist and many include cooked elements for added flavour and texture. “Tuna is probably our biggest seller,” said Jarvis, “and the hummus and roast vegetable is really popular too”.

Nathan was responsible for sourcing packaging and, having looked at a few companies, was impressed by Planglow’s range of eco products, “It was very professional looking and I think helped everything come together for us. Our account manager came to see us so we could show him the branding and explain how we wanted the packaging

64 March 2018 SANDWICH & FOOD TO GO NEWS

and labelling to work together. He came back with some ideas and we were able to take it from there. But it was the more personal touches that swung it really – just coming down and helping us out.

And when we had an issue with delivery, he was there to get it sorted”.

The Feel Good Bakery currently sells produce to a variety of local cafes and businesses including Innocent, the Diocese of London, top beauty company Coty and leading marketing agency Velocity. The team can also be found at a pop up in Putney, as well as delivering orders all over South London using refrigerated vehicles and traditional bicycles and trailers. Andy said, “We’re really busy and taking new orders from offices, conferences and meetings in the area all the time – it’s going from strength to strength and down to the hard work of the team”.

If you are interested in stocking sandwiches from The Feel Good Bakery, please visit the website www. thefeelgoodbakery.com and remember ‘one small sandwich for man, one giant sandwich for mankind’.

For further information please visit: • Thefeelgoodbakery.com • Regenerateuk.co.uk • Planglow.com

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PACKAGING

Colpac enhances Zest range with the launch of Compostable Ovenable Tray At this year’s Packaging Innovations Show, Colpac, one of the UK’s leading designers and manufacturers of food packaging solutions, launched its latest product under the fully compostable Zest range of paperboard food packaging – the Compostable Ovenable Tray.

Ideal for the take-away and home-delivery market, the Compostable Ovenable Tray is said to be the only pulp bagasse tray which is completely mono-material, not laminated, and suitable for oven and microwave use.

Created from 100% sugarcane fibres, the tray is environmentally friendly and easy to compost, and an efficient alternative to

traditional trays which were typically made from Cpet, polystyrene or aluminium.

In keeping with all products under the Zest™ range, the Compostable Ovenable Tray is fully recyclable, biodegradable, and compostable within 90 days, to EN 13432 certification.

Suitable for noodles, pasta, stir-fry or rice dishes the tray is durable enough to withstand a meal of up to 500ml. Heat resistant to 210°C/410°F in an oven or microwave, the Compostable Ovenable Open Tray can be customised, depicting the food service operator’s brand message, or dish ingredients, with a label or sleeve.

Colpac’s Zest range was

66 March 2018 SANDWICH & FOOD TO GO NEWS

developed in response to growing demand from food service operators today who are striving for packaging which ticks a multitude of boxes.

From being eye-catching enough, while keeping a product fresh, to being fully recyclable while serving a growing range of food-togo dishes.

Significantly, in response to the huge array of foodto-go dishes on the market today, the range consists of a variety of product styles, which can be customised to suit a customer’s exact requirements. Suitable for any food service operator, from delicatessens, salad bars and bakeries, to coffee shops and canteens, Zest can be used to serve a multitude of dishes, from

sandwich packs to tuck-top salad and wrap packs.

Created from woodpulp, the range includes products in printed Kraft effect board for a natural look. Offering optimum product protection, while enhancing freshness, the range is grease resistant.

As customers gauge the freshness of a product from its appearance, packaging, particularly within the ‘food to go’ arena, needs to offer excellent visibility.

Consequently, it features a recyclable ‘window’ which is made from acetate, a film produced from wood pulp.

Significantly, the acetate doesn’t need to be separated from the paperboard so the entire pack can be put in the composting bin as a single unit.

The Master of Quality

The Chef Master line is brought to you by Herald. Renowned for its vast catalogue of goods, Herald is the caterer’s trusted expert in the provision of premium kitchen products.

The Chef Master product range was introduced by Herald to provide chefs and caterers with options to enhance their food presentation, with products initially consisting of doyleys and tray papers. The range has gradually expanded to include further items, over the years, such as foil and microwave containers, wooden skewers, foil platters and bakery products.

A cost-effective and consistent offering, Chef Master has now built a strong following and Herald currently supplies a full selection of these goods to the catering industry and its associated industries, nationwide.

See how Herald can fit in to your business Tel: 0208 507 7900 sales@heraldplastic.com www.heraldplastic.com

PACKAGING

Turning the blue planet

green “Environmentalism is absolutely trending right now,” says Kevin Curran, Managing Director of TriStar Packaging. “TV chef Hugh Fearnley-Whittingstall is on his single-use papercup crusade, there’s much headline talk of plastic taxes, then there’s the Blue Planet TV show about ocean waste. So it’s quite right the packaging sector should be bang on trend as well, especially with food to go.

“Tri-Star is to launch the British made TriCup. Made from board sourced from forests with PEFC (Programme for the Endorsement of Forest Certification) chain-ofcustody certification, the double-wall cup has been specifically developed with the highest environmental standards in mind. It is also recyclable, and easy to recycle.

“This can be done via a general waste contractor or specialist paper cup recycling schemes. As members of the Paper Cup Recovery and Recycling Group and Alliance for Beverage Cartons and the Environment we are pioneering ways of improving recycling. The Tri-Cup is a big step forward in accelerating recycling rates across the UK. And it’s no one-off but follows in the environmental footsteps of products such

as rPET Tri-Green deli pots or our Oval Eco Street Bowl made from unbleached bagasse, a fully compostable sugar cane pulp that grows abundantly.”

Environmentalism will mark a big shift in both consumer and manufacturing trends in 2018, and therefore drive innovation in packaging, says Kevin. But is the wider society ready, or equipped to respond, he wonders.

Consumers, he says, can be “sustainable in the home but sinners in the street”, while packaging taxes are unlikely to deliver much-hyped environmental changes.

“The truth is we are convenience people; happy to recycle in the home, but where does that plastic bottle go when you’re in the town centre – into a general waste bin? Taxes are no environmental strategy, because unless those taxes go on improving waste streams or on building more recycling plants, plastic bottles will still get washed up on beaches around the world.

“That said, food-to-go packaging’s sustainable message rings loud and clear. I’ve been in this business 28 years and I’m proud of what we have achieved in responding to both social trends and environmental challenges.

This message is getting

68 March 2018 SANDWICH & FOOD TO GO NEWS

through to specifiers, but there is no overarching framework for them to work on, just mixed messages, while buyers are commercially driven.

“Opportunities however are there for us to help drive the agenda, given that millennials are probably the most sustainabilityconscious generation and key consumers for food to go. All they need is better education from caterers and operators with things like on-shelf messaging and clearer colour-coded bins. The government

meanwhile should reward manufacturers, suppliers and consumers who are going in the right direction, not penalise everyone with a tax.

“If there’s one thing I could change one thing about our industry, it would be to give us a greater sense of direction. Direction is everything: maybe we need a committee or steering group to work with government, and if necessary apply a little pressure, to make policy more consistent and get a more unified message to both the supply chain and consumers.”

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PACKAGING NEWS

Following the Environmental Audit Committee`s inquiry and subsequent suggestion that a tax or levy be raised on disposable paper cups, the issues of sustainability and recyclability within the retail and high street markets has never been more keenly in the public eye.

The whole of the UK cup market faces unprecedented challenge.

One of the hurdles facing the paper cup industry is educating the consumer that these cups can and are, recyclable, and combined with changes in recycling infrastructures, offer sustainable solutions to the ever increasing “hot beverage on the go” market.

Benders Paper Cups is a leading UK based manufacturer of paper cups and is currently blazing the trail for maximising both sustainability and recyclability within the UK market to meet the consumer`s demand to “do the right thing”.

The story of a Benders paper cup starts at the source; virgin paper board from PEFC certified sustainably managed forestry.

With UK`s thirst for hot beverages increasing every year, it could seem that the strain on these resources may prove too great. However, the reverse is true; for every tree felled, new saplings are planted to replace it, The current issues of recyclability

have been reflected by Benders` on-going commitment to spearheading drives to increase in the recycling of paper cups throughout the UK. As a founder member of the Paper Cup Recovery and Recycling Group (PCRRG) Benders works across the supply chain to support delivery of their manifesto. To support the delivery of this manifesto to ensure that by 2020, the majority of the UK will have access to schemes and facilities that enable used paper cups to be sustainably recovered and recycled.

Initiatives from the PCRRG are already driving recycling rates and growing the infrastructure with over 4000 collection points added in the last year.

Members of the PCRRG have recently launched a nationwide recycling scheme in collaboration with the alliance for beverage cartons and the environment (ACE UK) through which creating an additional 415 recycling points in 105 local authorities from the beginning of January 2018. The second phase of this initiative will be to extend this in to curb side recycling during the course of the year.

For Benders, this represents another positive step forward in the company`s commitment toward a sustainable manufacturing future.

Photos: Oporkka/iStock, Wavebreakmedia/Shutterstock, Bender’s Paper Cups

Benders and the future of the sustainable paper cup

Tel: 01978 855661 www.benders.co.uk

reCUP set to be collected by Panda Recycling PANDA Recycling has announced plans to include paper products coated with Smart Planet Technologies’ EarthCoating, available in the UK on the reCUP recyclable cup range, into its existing UK and Ireland recycling operations. Once collections begin, 100% of the recovered cup stock will be diverted from landfill and delivered to paper mills to be reprocessed into new paper items.

Will Lorenzi, President of Smart Planet Technologies Inc. explains: “EarthCoating is a technology that

makes paper cup recycling possible in the regular card and paper recycling stream. Today, 100% plastic coatings are used on the inside of paper cups but when recovered the plastic contaminates the pulping process, making the cups very difficult to recycle.

EarthCoating is a universal paper board recycling solution that does not require new capital investment or modification of existing recycling equipment.

The technology can be easily applied to all coated paper board

applications including sandwich wedges, ice-cream and noodle pots and any other food contact applications.

Paper cups made with it are available under the reCUP and Vericup brands for order throughout the UK. Panda Recycling Panda Recycling is a major recycler based in Ireland that has completed extensive testing of the reCUP and plans to begin commercial collection as material becomes available in Ireland and the UK.

70 March 2018 SANDWICH & FOOD TO GO NEWS

PEF

Photos: Oporkka/iStock, Wavebreakmedia/Shutterstock, Bender’s Paper Cups

PEFC: Your assurance of responsibly sourced packaging

A message for your customers to take away...

Choose PEFC Discover more at www.pefc.co.uk

PEFC_UK_QSR_magazine_advert_A4_PRINT_2017_02_16.indd 1

Caring for our forests globally and locally

16/02/2017 17:42

PACKAGING

The industry has a collective responsibility to actively encourage recycling and innovate THE CGA Business Confidence Survey, published in December 2017, reveals that optimism among leaders in the eating and drinking out sectors including restaurants, pub, bar and coffee shop groups - dipped significantly during the course of 2017.

However, CGA research including evidence from its BrandTrack survey, finds that consumers eat out just as often as they did four years ago and that frequency among 18-44 year-olds is at a four-year high. Rising costs and the Brexit fall-out are two of the reasons cited for the lack of confidence within the sector, but the fact that consumers are still eating out means that imaginative operators who are able to keep their offer fresh, relevant and competitive, with consideration for the issues that the consumer cares about will maximise their share of the business that is there.

The sandwich and foodto-go sector relies strongly on single-use packaging to provide hygienic solutions that enable its products to be taken away for later

consumption or home delivery, preserving the food in its optimum condition until the consumer is ready to eat it.

As a manufacturer of single use packaging items, Graphic Packaging International believes the industry has a collective responsibility to actively encourage recycling and innovate to find packaging solutions using materials that are sustainably-sourced.

Good quality, innovative packaging is essential to facilitate the ongoing growth and development of the sandwich and food-togo sector.

Graphic Packaging International supports schemes to collect and recycle packaging waste, such as the recently announced agreement with ACE UK (the Alliance for Beverage Cartons and the Environment), to boost paper cup recycling.

Graphic Packaging International is one of 14 organisations that have signed up to this groundbreaking agreement, which will see all ACE UK ‘bring banks accept paper cups for recycling from January

1, 2018. This means an additional 382 recycling points located in 97 local authorities across the UK with a further 33 recycling points across an additional eight local authorities scheduled during the next phase. Cups collected from these recycling points will be processed at ACE UK’s recycling facility in Halifax.

In addition, Graphic Packaging International has a proven track record of investing in the development of new packaging products using pioneering new materials.

The award-winning and revolutionary food bucket is a good example of this. Available in three sizes - 54oz, 85oz and 130oz - the paper board food bucket demonstrates care for the environment at the same time as enhancing food presentation and preserving the quality of the food for longer. The innovation lies in the

pioneering development of a new and robust, resistant lining, which replaces the more typical PE lining, and a clay-coated print finish that brings extra vibrancy without the addition of a plastic coating.

The ecotainer® range of biopolymer food containers, cups and lids from Graphic Packaging International is a further example. This entire range is certified by DIN CERTCO* as compostable in an industrial composting facility. The range includes hot drinks cups and food containers in a variety of sizes, along with lids.

The ground-breaking agreement with ACE UK to which Graphic Packaging International has signed up, will work towards delivering a long-term, nationwide paper cup recycling solution, which complements and builds on the recycling activities achieved so far by the paper cup industry.

SL1500 MACHINE

Features and benefits ■ ■ ■ ■

Twin lane board sealer with powered eject.

Integrated exit conveyor.

Optional integrated coding.

Seals up to 80 packs per minute.

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Tel: +44 (0) 1663 732700

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To advertise call Paul Steer on 01291 636342 March 2018 73

LABELLING THE NEW DEVELOPMENTS INCLUDE: • The additional Xeikon CX3 digital printing press replaces their Xeikon 3500 press.

CS Labels Announces £3m Investment Plan Including New Premises

C

S Labels have acquired a new dedicated manufacturing facility to fulfil increased demand.

The announcement came the day before their flexible packaging seminar and exhibition stand appearance at the Packaging Innovations show in Birmingham, UK. The investment enables them to improve productivity further. It will also be purpose designed to integrate their new workflow optimisation protocols.

CS Labels will complete the move in early summer 2018.

The acquisition is part of a £3 million investment taking place in 2018 that also includes the purchase of new machinery and the development of smart productivity solutions announced two weeks ago, as well as the appointment of Adam James as Board Member and Operations Director in December 2017.

Managing Director, Simon Smith said: “Due to ever growing demand for digital print we have outgrown our existing unit and I’m delighted with this new investment.

“We will enjoy the increased capacity that is so dearly required now and have designed a new customer demonstration facility which will enable prospects and clients of all business sizes to truly appreciate the power of digital print in action. Our staff are extremely important to us and always have been, and we have also designed new facilities with a complete internal fit out. This

includes a new board room, new offices with extra dining, kitchen and restroom space, a shower room and an overall fresh and modern working environment.

We’ve come a long way since our initial 5,000 square foot space that we moved into in 2004, plus the expansion into the facility next door in 2012, and this is the first time that we have been able to purpose design every single element of our facility. “ Mr Smith also hinted that this wasn’t the end of the story. He continued: “Further announcements are due to be made very shortly, so watch this space”.

Meanwhile, to cope with growing demand for digital print they have increased capacity by investing in another CX3 digital printing press (taking them to four), and will be beta testing a next generation CX500 in a few months’ time.

As part of their business process improvement and continuous productivity enhancement ethos, they have also installed a ‘productivity pack’ for their Grafisk Maskinfabrik converting line, and have been asked to beta test the new ‘dashboard control’ system from Xeikon which analyses the print performance of each digital press in detail, by the minute.

The announcement also comes shortly after the Board of Directors was expanded when CS Labels appointed Adam James as Production Director of the company.

76 March 2018 SANDWICH & FOOD TO GO NEWS

• The next generation CX500 will be beta tested by CS Labels. It offers a 520mm unique wide web width and is Industry 4.0 ready. It outperforms all high quality digital label presses in terms of productivity.

• The Grafisk Maskinfabrik DC330 converting line has been future-proofed and optimised for speed and output with a new innovative productivity pack. The product is a fully integrated converting line for labels that provides UV varnish, die cutting, slit and rewind on one single platform.

• The new ‘dashboard control system’ app from Xeikon analyses performance of the digital printing presses like no other. It offers minute to minute updates and enhances productivity when implemented within a company production framework.

Simon Smith, CS Labels Managing Director added: “We continue to grow, innovate and change in all facets of the business in order to look after our customer base at the highest possible level.

“Technology is changing rapidly, and businesses can be assured that we’re on top of our game when it comes to selecting the appropriate ‘tool for the job’ that will perfectly harmonise with our processes and people-centred business culture. I’m delighted that 2018 is already a ground-breaking year, however I also look forward to us making more announcements in the coming months.”

PICTURE COURTESY OF FRIDAYS

NEWS BSA Committee BSA MANAGEMENT COMMITTEE 2018 The following are elected members of the Management Committee of the British Sandwich Association: CHAIRMAN Jonathan Scoffield, Greencore (producer) VICE - CHAIRMAN Camilla Deane (Norseland) supplier THE COMMITTEE

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: s To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. s To encourage excellence and innovation in sandwich making. s To provide a source of information for the industry. s To promote the consumption of sandwiches. s To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

Mark Jones (The Food Fellas) - supplier Andrew Hesketh (Greggs) – retail baker Jess Almond, (Marks & Spencer) - multiple retailer Georg Buhrkohl (Subway) – sandwich bar chain Peter Mayley (La Baguetterie) – independent sandwich bar Neil Wood (Woods) – foodservice operator Kate Redden(Ginsters) – van sales Sohel Patel (Halal Kitchen) – producer Victoria Green (Waitrose) – multiple retailer Mark Arnold (Street Eats) - producer SECRETARIAT Jim Winship – Director Gethin Evans – PR Manager

www.sandwich.org.uk www.sandwich.org.uk March 2018 77

BSA Product Index ADVISORY & CONSULTANCY SERVICES Accountancy KPMG

Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd.

Bespoke Software Datatherapy Ltd. Papaya Ltd.

Sour Cream Freshfayre The FoodFellas

Business Systems Datatherapy Ltd. Tasty Apps

CLEANING MATERIALS Bunzl Catering Supplies

E Commerce Datatherapy Ltd. Factory Grote Company Food Attraction Ltd. FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Food Industry Green Gourmet Nutrition and Allergens Nutritics Retail Food Attraction Ltd. FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery

CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE

BUTTER & SPREADS

Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Fromageries Bel Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd.

Butter Freshfayre Southover Food Company Ltd. The FoodFellas

Dressings Blenders Fromageries Bel Pauwels UK

Speciality Food Attraction Ltd. Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless

Spreads Freshfayre Fromageries Bel Harvey & Brockless Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Bradburys Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas

Spreads Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant The English Provender Co Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd.

78 March 2018 SANDWICH & FOOD TO GO NEWS

Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Orexis Fresh Foods Ltd. Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. DRINKS Juices Caterers Choice Freshfayre Leathams Princes Foods Ltd. Southover Food Company Ltd. EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment BFR Systems Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd.

Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK

Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre H Smith Food Group plc Sam Browne Foods Vestey Foods UK

Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. The FoodFellas

Ham Freshfayre JDM Quality Meats Ltd. Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK

Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FRUIT

Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas

Lamb Freshfayre Glendale Foods H Smith Food Group plc Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Food Network Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd.

MEAT PRODUCTS

Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc JDM Quality Meats Ltd. Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd

Beef Freshfayre Glendale Foods H Smith Food Group plc JDM Quality Meats Ltd. Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd

Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc JDM Quality Meats Ltd. Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK

Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. Bacon Dawn Farms UK Dew Valley Foods Freshfayre JDM Quality Meats Ltd. Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK

Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Meats Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc JDM Quality Meats Ltd. Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd.

Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Zwanenberg Food UK Ltd

OILS Freshfayre ORGANIC PRODUCTS Beacon Foods Fridays Leathams Pauwels UK Southover Food Company Ltd. The English Provender Co Ltd. PACKAGING

Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd.

BSA Manufacturers & Distributors Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado CP Foods UK Ltd.

Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Princes Foods Ltd. Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas SALAD

Fresh Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre

2 SISTERS FOOD GROUP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 renee.skukowski@2sfg.com www.2sistersfoodgroup.com ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Contact: Philip Morgan Tel: 0283 0262333

philip@aroundnoonsandwiches.com www.aroundnoonsandwiches.com

AROUND NOON LTD. 762A/763A Henley Road, Slough SL1 4JW Contact: Gareth Whatley Tel: 01753 523 636 Fax: 01753 573 125 gareth.whatley@ciab.co.uk www.chefinabox.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01244 533888

Olatunde.ray-odekeye@greencore.com

www.greencore.com

clare.keers@bradgate-bakery.co.uk

GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123

SANDAY’S BAKERIES BV Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl

info@impress-sandwiches.com

www.impress-sandwiches.com LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Kate Redden Tel: 01664 484400 Fax: 01664 484401 kate.redden@meltonfoods.co.uk

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk

SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575

sandwichman2010@live.co.uk

STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 guy@sohosandwich.co.uk www.sohosandwich.co.uk ACCREDITED DISTRIBUTORS GREEN GOURMET LTD. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk

www.greengourmet.co.uk

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk March 2018 79

BSA Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BFR SYSTEMS 1 rue du Jariel, ZAC Les Longs, Silons 77120 Coulommiers, France Contact: Simon O’Connor Tel: +33 (0)1 64 65 11 71 Tel: 07764 564421 Fax: +33 (0)1 64 65 11 72 soconnor@bfrsystems.com www.bfrsystems.com BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie BRADBURYS CHEESE Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk

www.bradburyscheese.co.uk

BRADSHAW GROUP Fourth Way, Avonmouth, Bristol BS11 8TB Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Jodie White Tel: 01372 736300 jodie.white@bunzl.co.uk CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362423 Fax: 01432 362482 Anna_Brown01@cargill.com www.cargill.co.uk

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com CP FOODS UK LTD. Avon House, Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 davidm@cpfoods.co.uk www.cpfoods.co.uk DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com

80 March 2018 SANDWICH & FOOD TO GO NEWS

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Julie Sloan Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

EDEN UK LTD. 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A

EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com\ www.extonsfoods.com

FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 8PU Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.co.uk

FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 Fax: 2765775 jake@foodattraction.com www.jakeandnayns.com

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FROMAGERIES BEL 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com

GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk www.harveyandbrockless.co.uk Accreditation body: BSA

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

BSA Suppliers Index JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Ian Hunt Tel: 01482 301146 Fax: 01482 588237 IanH@jacksonsbread.co.uk www.jacksonsbread.co.uk JDM QUALITY FOODS LTD. Unit 5 Lodge Bank Estate, Crown Lane, Horwich, Bolton BL6 5HY Contact: Alan McTighe Tel: 01204 699927 Fax: 01204 469958 alan@jdmfoods.co.uk www.jandmfoods.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk KPMG SMALL BUSINESS ACCOUNTING 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@missionfoods.com www.missionfoodservice.co.uk

SUPPLIERS

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com

NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Sandie Belton Tel: 07507 063090 sandie.belton@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk

OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk PAPAYA LTD. Orion House, 14 Barn Hill, Stamford, Lincolnshire PE9 2AE Contact: Nick Edwards Tel: 01780 758560 nickedwards@papayauk.com www.papayauk.com

PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 andrew.breeze@pauwels-sauces.com www.pauwel-sauces.com

PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way,Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 markj@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk

LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www. cookerydetective.com www.piesocietybook.co.uk

Classifieds Sandwich Slicer - DSS-250/1

VSM-180

•

Vertical slicing machine to slice filled sandwiches into triangular portions.

•

With the standard machine up to 1200 sandwiches can be cut per hour. For higher hourly output the slicer is also deliverable with more than one cutting line.

Vertical Slicer VSM-180 effective • hygienic • robust • •

Vertical cutting machine with patented and reliable KR cutting system for a perfect cutting result.

DSS-250/1

Cutting speed is adjustable from 4 metres per minute to 10 metres per minute

INTERBAKE LTD.

UNIT 2, BRIDGE MILLS, ROCHDALE ROAD, EDENFIELD, RAMSBOTTOM, BURY BL0 0RE Tel: 01706 82 5596 / 07710 723901

International Sandwich Manufacturers

SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 www.subway.co.uk

Product Listing

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 fteichmann@tamarindfoods.be

Contact: Frederic Teichmann

82 March 2018 SANDWICH & FOOD TO GO NEWS

Email: triple.d@zen.co.uk Save money and time

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